How to make
Bake the peppers, clean and grind them in a meat grinder. Clean the tomatoes, cut them into halves and also pass them through the meat grinder to remove the skins and seeds.
You can grind them whole instead if you like. Put the juice in a large pot to boil, stirring until the flesh and watery parts are separated. Peel the garlic, press it, and finely chop the parsley.
To the tomato paste, add the ground peppers, pressed garlic, vinegar, oil, sugar and salt. Add a few chili peppers which you've split with a knife, which you can later remove from the chutney. Allow to boil on a low stove, stirring with a wooden spoon.
After some time remove the chili peppers to prevent the dish becoming too spicy. Cook until you get the desired consistency. Finally, add the parsley and remove after 2 minutes of stirring.
Optionally, you can blend the mixture to obtain a fine paste. Pour it into jars, close and sterilize them for 20-30 minutes. These products yield about 10 to 12 jars.
