How to make
Bake the peppers, peel and remove the seeds and stems from them. Grind them in a meat grinder and grate the carrots. Clean the tomatoes in advance and make a paste, while also putting them through the machine, which separates the skins.
Put the tomato puree to boil in a wide container and add the peppers and carrots with oil. You can put it all in at once. Once the chutney boils, stir continuously to prevent burning. Add sugar and salt to taste.
Finally, once ready, mix it with the parsley, remove it from the heat. Distribute the chutney into jars, close and sterilize it for 30 minutes.
