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Tomato-Pear Chutney

2 1/2 cups tomatoes, quartered, fresh or canned

2 1/2 cups pears, diced, fresh or canned

1/2 cup seedless white raisins

1/2 cup green pepper, chopped

1/2 cup onion, chopped

1/2 cup white vinegar

1 teaspoon salt

1/2 teaspoon powdered dry mustard

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper 

1/4 cup canned pimentos

 

When fresh pears or tomatoes are used, remove skins. When canned pears are used, include syrup. Combine all ingredients except pimentos. Bring to a boil. Cook slowly until thickened (about 45 minutes), stirring occasionally. All pimentos, bring to a boil and cook 3 minutes longer.

Pack the boiling hot chutney into clean, sterilized hot jars, leaving 1/4 inch headspace. Adjust seals and process in a boiling water bath for 5 minutes. Remove jars, set jars uprgiht on rack to cool. For a sweeter chutney, add honey to taste just before canning. I added smoked paprika as a substitute for the pimentos. Delicious! 

This entry is related to the following products. Click on any of them for more information.
Tomato, Pepper: Bell or Sweet, Pears,
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Quiet time is starting....

Hazel is back! She is pregnant and due midwinter. Our thanks to Leah Mack, at whose farm Hazel and Daisy spent the summer with a virile bull.  Now we want to find Daisy, a pure-bred Jersey, a new home. She is pregnant and due mid-spring. Interested? Please contact me. Thanks. Sally    

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