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!