Prepare jars for chutney (washed and dried) and caps. Wash sweet bell peppers and remove the stems and seeds. Arrange them in a pan together with the opening up (like cups) In each place 1/2 coffee spoon = 1 g salt; 1/2 tsp = 5 g glucose; 1 grain allspice; 3 peppercorns; 1 tsp sunflower oil, 1 tbsp vinegar. Place the tray in the oven at 220C degrees. Bake until lightly tanned bell. After removing the finished bell peppers, put them into hot jars, which you have prepared. Push them well so that they cover with the juice of sweet bell peppers. Seal and contact with the lid down. Let cool so. They are ready to eat in about a week.