Roast capsicums for 30 minutes. Cool. Skin and remove seeds and dices.
Blanch tomatoes in simmering water for 30 seconds, then transfer into cold water to cool. Skin tomatoes and chop in quarter’s
Place tomatoes in a bowl and sprinkle with salt. Leave for up to 4 hour or overnight.
Drain tomatoes to remove excess liquid
Place tomatoes, capsicums, vinegar, sugar, onion, garlic, ginger, chili, turmeric and paprika in a large saucepan.
Simmer for about an hour until your chutney have turned a thick and sticky consistency.
Stir your chutney regularly especially toward the end as it may start to stick to the bottom of you pot as it thickens.