Fry the onions in the oil over a medium heat for 5 minutes or until softened, stirring often
Stir in the tomatoes, chillies, sugar, vinegar and salt and bring to the boil
Reduce the heat down to a simmer and cover for 15 minutes, stirring occasionally
Meanwhile line a baking tray with foil and place the pepper quarters skin up on it
Put under a high heat grill / broiler for 5 minutes or until the skin blackens
Put the peppers in a ziplock bag or a tupperware container to steam for 5 minutes. The skins should easily peel off now
Finely slice them and add them to the pan
Cook uncovered for 45 minutes or until the chutney has reduced and thickened
Spoon into hot sterilized jars and screw the lids on. To sterilize your jars, wash them in hot, soapy water, dry them well then put them in the oven preheated to gas 1 / 140C / 275°F for 10 minutes
Let cool then store in a dark place and use within 3 months
Makes around 2lbs so serving size is by pound / per lb jar
