...Since was curious if tomatoes and peppers can be made into a chutney here - https://www.furaffinity.net/view/38229868/

The answer is yes, since tomatoes are a fruit!

And the recipe comes from Jamie Oliver with a few tweaks!

https://www.spiceplace.com/forums/R.....to_chutney.php

Spiced Cherry Tomato Chutney

* optional, added in

1 onion, finely chopped
1 shallot finely chopped*
2 cloves garlic, chopped (used 4*)
2 to 4 small red chilies, crumbled (used the spicy chilis that you see in the link above from garden)
Large pinch coriander seeds, pounded (used ground coriander instead)
1/2 teaspoon nutmeg, pounded Small (used ground nutmeg)
pinch cumin, pounded (used 1/2 tsp chili powder*)
1 teaspoon whole mustard seeds*
1 teaspoon whole anise seeds*
1/2 teaspoon ground turmeric*
1 teaspoon fenugreek powder*
1/2 teaspoon white pepper*
Olive oil
4 anchovy fillets (did not have on hand, but used 2 tablespoons fish sauce*)
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar (um...no...1 cup is more than enough, thanks Jamie, kay bye :p)
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months. Prep Time: 10 minutes Cook Time: 55 minutes

What I did on my end (which is optional) is -roast- the garlic, tomatoes and spicy peppers in my toaster oven (and coated with 2 tablespoons olive oil) - as long as you use that deep pan, cover it with foil, and then roast at 400 F for 30 minutes - if any veggies are burnt, GOOD, because thats where the flavor is!

I sauteed the onions with the spices, but then added in the red wine vinegar, fish sauce, salt + pepper - then added in the one cup brown sugar. Its more than enough, and all you have to do is let the liquids cook down while the tomatoes + peppers are roasting!

Then just take out the tray with the peppers + tomatoes, and pour all of that goodness right into the pan once the sauce is thick enough, and let it cook down again - and if you have a blender, puree to a chunky goodness!

This recipe is not really meant for canning / jarring, even if it does say that in the directions. But as long you keep it refrigerated you are good to go. -Blooming- (sauteeing) the spices for a minute or two in ghee, butter or olive oil in the pan also goes a loooong way in adding depth to this as well!

So good and very spicy *breathes fire* !!!!

Enjoy!