Capsicum Christmas chutney

This chutney is a summer favourite, not only is it great with strong hard cheese, it is the perfect match for thick slabs of cold Christmas ham jammed into fresh bread. Photography by Jani Shepherd/Gatherum Collectif.

  • 30 mins preparation
  • 30 mins cooking
  • Makes 2
  • Print


Capsicum Christmas chutney
  • 3 tablespoon olive oil
  • 2 large red onions, chopped
  • 4 cup sliced red capsicums
  • 2 x 400g tins chopped italian tomatoes
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon julienned fresh ginger
  • 1 1/2 tablespoon grated fresh ginger
  • 3/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • small handful dried cranberries
  • 1/4 teaspoon fresh chopped chilli or chilli paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon mustard seeds
  • 1 teaspoon cumin seeds
  • pinch fennel seeds
  • 1/4 teaspoon allspice
  • 1 teaspoon tamarind paste


Capsicum Christmas chutney
  • 1
    Heat olive oil in a large pan over medium-low heat. Add onion and capsicum and sweat down until softened. Add all the other ingredients and bring to a gentle simmer.
  • 2
    Continue to simmer for about 30 minutes until liquid has reduced and a chutney-like consistency has been achieved.
  • 3
    Remove from heat and adjust seasoning when it has cooled slightly (I usually have to add another 1 tsp salt if the capsicums are very sweet). While still warm, pour into sterilised jars and seal. Chutney is ready to eat straight away.