Heat oil in large nonaluminum saucepan. Add onion and green pepper; reduce heat to low; cook until very tender, 10 minutes.
Add tomatoes, pineapple, raisins, sugar, vinegar, salt, ginger, allspice and red pepper to saucepan. Bring to boiling. Reduce heat to low; simmer, stirring occasionally, until chutney has thickened, about 1 hour.
Remove from heat. Stir in nuts and parsley. Let cool. Refrigerate until serving. Serve at room temperature.