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Tomato-Pear Chutney




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Food Down Under


List of Ingredients




2 1/2 cups quartered fresh or canned tomatoes
2 1/2 cups diced fresh or canned pears
1/2 cup seedless white raisins
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup sugar
1/2 cup white vinegar, 5% acidity
1 tsp salt
1/2 tsp ground ginger
1/2 tsp dry mustard
1/8 tsp cayenne pepper
1/4 cup chopped canned pimiento

Recipe



When fresh tomatoes and pears are used, remove skins; include syrup when using canned pears.

Combine all ingredients except pimiento. Bring to a boil; boil gently, stirring frequently, until mixture is thickened and reduced about one-half in volume (about 45 minutes), stirring occasionally. Add pimento and boil another 3 minutes.

Pack boiling-hot chutney into clean, hot jars, filling to the top. Seal tightly. Store in refrigerator.

Yield: 4 half-pints