DR. JIM'S TOMATO-PEACH & PEAR CHUTNEY
This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath. Please note, I didn't include the time for the canning in this recipe. Back in 2000 I lived with my sister and her hubby up in Canada. In the fall we got together and made this recipe. We spent a whole day preparing the ingredients and cooking it up. Since I helped out I got a couple of jars of this delicious chutney. Its about the best I've ever tasted.
Provided by Chef Joey Z.
Categories Easy
Time 5h15m
Yield 4 jars, 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice the tomatoes, peaches and pears; you should have about 8 cups total.
- Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco.
- Bring to a boil over high heat.
- Stir in the tomatoes, reduce the heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly. About 1 hour.
- Stir in the pimentos.
- Boil gently, uncovered and stirring often until thickened. About 10-15 minutes.
- Put into prepared canning jars and store in a cool place.
- I doubt this chutney will last long, so you might want to make more.
- Bon Appetit!
Nutrition Facts : Calories 329.6, Fat 0.7, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 82.6, Fiber 6.5, Sugar 72.1, Protein 2.4
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