How to make
Roast the peppers, peel them and clean them from their seeds and stems. Grind them in a grinder – they must remain coarse. Use a grater to grate the tomatoes and let them gently drain their liquid briefly, so only the more meaty part remains. Boil the carrots and blend them.
Combine the tomato puree, carrots and peppers in a large pot and add the garlic, ground black pepper, salt, sugar and oil. Put the chutney to boil on the stove, stirring constantly with a wooden spoon. Stir slowly in one direction. Optionally, you can add some hot peppers if you want it more spicy.
Once they start to boil strongly, stir more vigorously, to prevent spraying. Cook the chutney with roasted peppers and carrots until it thickens and when stirred with a spoon, it begins to leave a trail on the bottom. Remove the cooked chutney and mix the chopped parsley in.
Distribute it in warmed jars, close them and sterilize them for 10 minutes.
