Fruity chunks of tomatoes, pears, onions and red peppers balance the sweet and spicy with a kick of vinegar just for fun. This chutney pairs well with roasted or grilled meat.
In a large saucepan, combine the onion, sugar, vinegar, raisins, ginger, lemon peel, mustard seed, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir tomatoes and pears into onion mixture. Return to boiling; reduce heat. Simmer, uncovered, for 35 minutes or until chutney is thickened, stirring frequently. Serve chutney warm or chilled with ham, turkey, or pork.
Cover and chill left-overs up to 3 days or freeze up to 3 months. Reheat in saucepan or serve cold (thaw frozen chutney overnight in refrigerator.) Makes 10 - 1/4-cup servings.