Michigan State University Extension
Preserving Food Safely - 01600212

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

  Pack boiling-hot chutney  into clean, hot jars, filling to
the top.  Seal tightly.  STORE IN REFRIGERATOR.             

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