Best Tomato Pear Chutney Recipes

Dr. Jim's Tomato-Peach & Pear Chutney image

Provided by Chef Joey Z.

Categories Easy

Time 5h15m

Yield 4 jars, 8 serving(s)

Number Of Ingredients 11

2 lbs tomatoes (peeled)
2 peaches (peeled and pitted)
2 lbs ripe pears (peeled and cored)
2 large green peppers (seeded and chopped)
2 cups brown sugar (firmly packed)
1 cup white vinegar
2 teaspoons sea salt
1 teaspoon ground ginger
1 teaspoon dry mustard
3 dashes Tabasco sauce (or to taste)
1 (4 ounce) jar diced pimentos

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

Tomato Pear Chutney image

Provided by Chef Regina V. Smith

Categories Pears

Time 1h30m

Yield 4 cups

Number Of Ingredients 8

2/3 cup white vinegar
1/3 cup spiced rum
1 cup white sugar
1 large sweet onion, finely chopped
1 tablespoon fresh gingerroot, peeled and finely chopped
1 1/2 teaspoons mustard seeds
3 medium bartlett pears, slightly underripe
2 medium tomatoes, fully ripened, peeled and cut into 1/4 inch chunks

Steps:

In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
Peel and core the pears. Cut them into 1/4 inch chunks.
Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly.
Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.

Dr. Jim's Tomato, Peach and Pear Chutney image

Provided by Jo Zimny

Categories Vegetables

Time 3h15m

Number Of Ingredients 11

2 lb paste tomatoes, peeled and cubed
2 large ripe peaches, pitted and peeled and cubed
2 lb ripe pears, cored and peeled and cubed
2 large green peppers, seeded, peeled and chopped
2 c light brown sugar (firmly packed)
1 c white vinegar
2 tsp sea salt
1 tsp ground ginger
1 tsp dry mustard
3 dash(es) tabasco sauce, or to taste
1- 4 oz. jar(s) diced pimentos

Steps:

1. Prepare your tomatoes, peaches and pears. You should have around 8 cups.
2. Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco sauce. Bring to a boil over high heat.
3. Add the tomatoes and reduce the heat to medium gentle boil uncovered and stir often until the mixture is thicker, about 1 hour. Stir in the pimentos. Boil gently for another 10-15 minutes.
4. Put into your prepared jars. Make sure you clean the rim of each jar so there isn't any chutney on it. Seal the jars just hand tight and process for at least 15 minutes in hot water. Store in the fridge until use.
5. Enjoy!