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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 20 |
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With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.Deb Thomson, Grand Island, Nebraska Ingredients:
2 pounds pears, peeled and chopped |
2 pounds tomatoes, peeled, seeded and chopped |
2 cups chopped onions |
1 cup finely chopped seeded jalapeno peppers |
1 cup cider vinegar |
1 cup packed brown sugar |
4 teaspoons minced fresh gingerroot |
1 to 2 teaspoons crushed red pepper flakes |
1 teaspoon ground mustard |
Directions:
1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.
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