Arrange the tomatoes in a tray, roast, peel and blend them or mash with a mortar and pestle. Roast the peppers, peel and cut them very finely.
Heat the oil in a pot and put in the vegetables. When the chutney remains mostly in oil, add the parsley.
Distribute the green chutney into jars and sterilize for just 5 minutes. After opening the chutney, you can serve it with crushed garlic.