Michigan State University Extension
Preserving Food Safely - 01600212
10/13/97

### 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

    minutes.

     Pack boiling-hot chutney  into clean, hot jars, filling to

    the
    top.  Seal tightly.  STORE IN REFRIGERATOR.

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