Clean the peppers and blanch them for 3 min. in boiling water. Then immediately cool them with cold water and pass them through a meat grinder.
Grate the tomatoes on a coarse grater. Boil the potatoes, peel them and pass them through the meat grinder also. Blanch the carrots for 4 min., cool and mash in the meat grinder. Braise them very lightly. Mash the onions in the meat grinder and braise as well. Chop the garlic and parsley finely.
Put the ground tomatoes in a suitable tray and boil until their volume decreases to 1/3 of their original. Add all the remaining vegetables and spices. Stir the mixture well, heat it to boiling point and remove from the heat.
Fill jars with the hot chutney and sterilize for 40 min.