Sunday, September 2, 2007

Pear and Tomato Chutney

This recipe gets ingredient proportions from an English pickling book I bought in 1974. I've added dried fruits not used in the original recipe, more tomatoes, and brown sugar. I could eat this for dessert.
6C very firm, coarsely chopped pears
3C cherry tomatoes
1 1/2C finely diced onions
2/3C raisins (Green Turkish)
1/4C black currants
1/2 dried tart cherries
1 1/4C malt vinegar
1C dark brown sugar
1/2C white sugar
1/2t ground allspice
1/2t ground mace
1/4t ground chili flakes
1t garlic powder
1t minced fresh ginger

Place all ingredients except the sugar into a non reactive sauce pan and cook until the fruit softens (30-45 minutes), then add the sugar and boil over medium heat for another 15 minutes until the liquid cooks down. Place into sterilized jars and put them in a water bath for 20 minutes.

This recipe makes 3 1/2 pints of chutney

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