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Servings: 20

Red Pepper And Tomato Spread Lutenitsa Recipe

Prep Time:
1 hr
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 30 mins
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. This tasty spread is popular on the Balkans - Bulgaria, Serbia and Macedonia (with slight variations and other names on a few other surrounding countries, but this is a completely different story).
Homemade red pepper spread recipe. 8 oz ball jars filled with red pepper tomato spread lutenitsa. Bulgarian lutenitsa recipe.
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  • 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


  1. Wash peppers and tomatoes.

  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.

  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.

    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.

  4. 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.

  5. Wash 5 8-oz ball jars and rheir lids.

  6. Fill jars with lutenitsa. Close tight.

    Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.

To sterilize:

  1. 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.

Recipe Notes

I'm not an expert in sterilizing.
I've gotten some comments regarding how unsafe it is to sterilize for 5 minutes.
For best results, please follow the guidelines here.
For best safe results - please keep the sterilized jars with lutenitsa refrigerated.
Course: Appetizer
Cuisine: bulgarian

Nutrition Information

Calories: 138, Fat: 5g, Saturated Fat: 3g, Sodium: 723mg, Potassium: 912mg, Carbohydrates: 21g, Fiber: 7g, Sugar: 14g, Protein: 4g, Vitamin A: 9236%, Vitamin C: 258%, Calcium: 38%, Iron: 1%