Michigan State University Extension
Preserving Food Safely - 01600212
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.