Tomato Pear Chutney
A hybrid version of many chutney recipes from friends and family, this is my take. I love this on pork loin, but it is also good with brie. Yum.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 cinnamon sticks
- 6 cups tomatoes green and red, hulled and chopped
- 6 cups pears peeled, diced and tossed with lemon juice to prevent browning
- 1 1/2 cups light honey
- 1 cup apple cider vinegar add an extra 1/2 cup if needed
- 1/2 cup balsamic vinegar
- 1 head garlic skinned and finely chopped
- 1 large piece fresh ginger skinned and cut into coins
- 10 fresh cayenne chiles seeded and chopped
- 10 whole cloves
- 1 tsp whole cumin seeds
- 10 allspice berries
- Carbohydrate 48.6245873146775 g
- Cholesterol 0 mg
- Fat 0.973230481673723 g
- Fiber 5.77518429975821 g
- Protein 1.76023871746074 g
- Saturated Fat 0.168400000613522 g
- Serving Size 1 1 Serving (252g)
- Sodium 13.5380610189497 mg
- Sugar 42.8494030149193 g
- Trans Fat 0.523908898738521 g
- Calories 194 calories
1. Simmer tomatoes 20 minutes until starting to soften. 2. Add honey, spices, diced pears and simmer 1 hour until thickened. 3. Pour into hot glass jars, removing large spice pieces. Process in boiling water bath for at least 10 minutes.
