Clean the peppers from seeds and tearing them into chunks. Put them in a deep bowl and pour the marinade products. Peppers boil until almost become mushy. We leave them to cool. Grinding pepper machine that separates the skins. Minced meat peppers already back on the stove, after the water is evaporated add the tomato paste. Boil until thickened. Tampering with pepper and cumin to taste naturally, I put half a packet of both. Stir and leave to boil some more. Bulk finished chutney, after cool slightly.