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| Tomato-Pear Chutney
2 1/2 cups of quartered fresh or canned tomatoes
2 1/2 cups of diced fresh or canned pears
1/2 cup of seedless white raisins
1/2 cup of chopped green pepper
1/2 cup of chopped onion
1 cup of sugar
1/2 cup of white vinegar, 5% acidity
1 teaspoon of salt
1/2 teaspoon of ground ginger
1/2 teaspoon of dry mustard
1/8 teaspoon of cayenne pepper
1/4 cup of chopped canned pimiento
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).
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
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Dips & Sauces Cookbooks
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