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.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
65 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; fat 8g; cholesterol 26mg; carbohydrates 23g; protein 2g; sodium 86mg.
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