Bake and peel the peppers. Peel the tomatoes. Chop the peppers and tomatoes into pieces. Pour them in a suitable container and put it on the stove. Once the mixture comes to a boil, add the salt, vinegar, sugar and oil.
After 10 min., add in the mashed black pepper and bay leaves. Boil until the water evaporates. Then add the chopped parsley and dill, chopped garlic cloves and allspice.
Continue boiling on low heat, while stirring nonstop. After removing from the stove and cooling, distribute the chutney into jars, seal and sterilize for 25 min.