How to make
Roast the peppers, peel and remove the seeds. Mill them in a meat grinder coarsely, then fry them in vegetable oil. Once the tomatoes are washed and cut into quarters, grind them as well and add them to the peppers with the sugar.
Add salt to taste and boil the mixture on low heat to thicken. Near the end of boiling, add the chili peppers.
The prepared chutney is put into jars and sealed with lids. Optionally, sterilize for 50 minutes for a longer shelf life.
