PEAR & TOMATO CHUTNEY 
1 (20 oz.) can pears, undrained
1 (20 oz.) can tomatoes, undrained
1 med. green pepper, seeded & chopped
1 med. onion, peeled & chopped
1 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
1 canned pimento, chopped

Combine in a good heavy kettle all the ingredients in order excepting the pimento. Place over moderate heat and bring to boiling, stirring frequently. Reduce heat and simmer for about 1 hour, stirring occasionally. Break the pears up with the edge of a spoon. Add the pimento and cook 5 minutes longer. Seal in hot sterilized jars. Makes about 2 pints.

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