Red Pepper And Tomato Spread Lutenitsa Recipe – traditional Bulgarian treat, a type of chutney, made with roasted red peppers, tomatoes and carrots and eggplant at times. 

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Red Pepper And Tomato Spread Lutenitsa


Prep Time: 1 HR

Cook Time: 2 HRS 30 MINS


– 8 lb red peppers – 8 lb ripe tomatoes – 80 ml vegetable oil – 2 tsp sugar – 2 tbsp salt — or more to taste – 1 large onion – 4 carrots — boiled – 1 large eggplant — roasted

Step 1

Wash peppers and tomatoes.

Step 2

Grill or roast peppers until charred. Transfer to a large bowl and cover with plastic wrap. Let them stand for at least 30  minutes, to cool off and steam.Peel peppers. Remove stems and seeds.

Step 3

Boil carrots and onion until softened (for about 20 minutes). Roast eggplant at 400 F for 45 minutes, then peel. Blend onion, eggplant and carrots in a food processor. Bring a large pot of water to a boil.

Step 4

Make a small cross cut on the bottom of each tomato. Add tomatoes and boil for 1 minute. Take them out and rinse with cold water. Peel tomatoes and roughly chop. Optional - roast tomatoes in the oven at 400 F for 1 hour, then peel.

Step 5

In a large pot, combine tomatoes, carrots, onion and eggplant, salt, sugar, oil and peppers. Cook over medium low heat for 1 hour, until thick. (to test doneness, when using a wooden spoon, scrape the bottom of the pot and the lutenitsa shouldn't be moving to the inside). Remove from heat and let it cool.

Step 6

Wash 5 8-oz ball jars and rheir lids.

Step 7

Fill jars with lutenitsa. Close tight. Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.

Step 8

To sterilize: Fill a canning pot with water. Add jars. Boil for 5 minutes, then let them cool. Keep in a cool and dry place for up to 6 months.

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