Tomato-Pear Chutney

By á-170456

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 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped canned pimiento

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 jars (1/2 pint each).