Tomato Pear Chutney
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 2/3 cup apple cider vinegar (175 mL)
- 1/3 cup Bacardi Spice rum (90 mL)
- 1 cup granulated sugar (250mL)
- 1 large onion, finely chopped
- 1 tbsp. peeled and finely chopped fresh ginger root (15 mL)
- 1 1/2 tsp. mustard seeds (6 mL)
- 3 medium slightly underripe Bartlett pears
- 2 medium ripe tomatoes, peeled and cut into 1" (2 cm) chunks
Directions:
In a medium nonreactive saucepan, stir together the vinegar, Bacardi Spice rum, sugar, onion,
ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust the heat
so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove the
pan from the heat.
Peel and core the pears. Cut them into 1" (2 cm) chunks. Immediately stir them into the
vinegar mixture to prevent discolouring.
Return the saucepan to the heat. Bring the mixture to a simmer over medium-high heat. Add
the tomatoes. Reduce the heat and simmer, stirring occasionally, for 50 minutes longer, or until
the pears have cooked down and are softened but still retain some shape. (The chutney will be just
slightly fluid but will thicken when chilled). Let cool briefly.
Pour into glass storage jars. Cover and refrigerate for at least 3 hours, or until thoroughly
chilled and slightly thickened, before serving.
Serving Size: Makes 4 cups (1L)
