How to

1. Wash the tomatoes and peppers, remove the seeds and stems from the peppers and the stems from the tomatoes and chop them in a blender or with a knife.
2. Then chop the onion and garlic in a blender.
3. In a pot, add the olive oil and sauté the onion and garlic.
4. Add the tomatoes and the Florina peppers and boil for 10 - 15 min until the liquid has evaporated, stirring frequently.
5. Add the sugar, apple cider vinegar, salt, pepper and chili flakes and boil for another 10 - 15 min, continuing to stir frequently.
6. Before the last boil, add the basil leaves after finely chopping them and the lemon juice.
7. When its consistency resembles that of jam it is ready.
8. Transfer to sterile jars and once cooled, store in the refrigerator.

Note from Greek jar:

Florina peppers are so unique! If you can't find them where you live, you could substitute them with Romano peppers or red bell peppers.

In a blender you can either chop or puree your ingredients. It depends on the texture of the chutney you prefer. I don't use a blender in this recipe. I chop my ingredients with a knife, because I don't want them pureed.

How spicy the chutney will be depends on how intense the chili flakes are. If you prefer milder flavors, then reduce the amount of hot chili flakes.

Homemade chutneys contain no preservatives and should ideally be consumed within 2-3 months.