Michigan State University Extension
Preserving Food Safely - 01600212
08/03/99

TOMATO-PEAR CHUTNEY Yield: 4 jars (1/2 pint each)


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

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.


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