Dr Jims Tomato Peach Pear Chutney Food

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DR. JIM'S TOMATO-PEACH & PEAR CHUTNEY



Dr. Jim's Tomato-Peach & Pear Chutney image

This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath. Please note, I didn't include the time for the canning in this recipe. Back in 2000 I lived with my sister and her hubby up in Canada. In the fall we got together and made this recipe. We spent a whole day preparing the ingredients and cooking it up. Since I helped out I got a couple of jars of this delicious chutney. Its about the best I've ever tasted.

Provided by Chef Joey Z.

Categories     Easy

Time 5h15m

Yield 4 jars, 8 serving(s)

Number Of Ingredients 11

2 lbs tomatoes (peeled)
2 peaches (peeled and pitted)
2 lbs ripe pears (peeled and cored)
2 large green peppers (seeded and chopped)
2 cups brown sugar (firmly packed)
1 cup white vinegar
2 teaspoons sea salt
1 teaspoon ground ginger
1 teaspoon dry mustard
3 dashes Tabasco sauce (or to taste)
1 (4 ounce) jar diced pimentos

Steps:

  • Dice the tomatoes, peaches and pears; you should have about 8 cups total.
  • Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco.
  • Bring to a boil over high heat.
  • Stir in the tomatoes, reduce the heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly. About 1 hour.
  • Stir in the pimentos.
  • Boil gently, uncovered and stirring often until thickened. About 10-15 minutes.
  • Put into prepared canning jars and store in a cool place.
  • I doubt this chutney will last long, so you might want to make more.
  • Bon Appetit!

Nutrition Facts : Calories 329.6, Fat 0.7, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 82.6, Fiber 6.5, Sugar 72.1, Protein 2.4

DR. JIM'S TOMATO, PEACH AND PEAR CHUTNEY



Dr. Jim's Tomato, Peach and Pear Chutney image

My brother in law invented this recipe. It is probably the best chutney I've ever eaten, no kidding! This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath....

Provided by Jo Zimny

Categories     Vegetables

Time 3h15m

Number Of Ingredients 11

2 lb paste tomatoes, peeled and cubed
2 large ripe peaches, pitted and peeled and cubed
2 lb ripe pears, cored and peeled and cubed
2 large green peppers, seeded, peeled and chopped
2 c light brown sugar (firmly packed)
1 c white vinegar
2 tsp sea salt
1 tsp ground ginger
1 tsp dry mustard
3 dash(es) tabasco sauce, or to taste
1- 4 oz. jar(s) diced pimentos

Steps:

  • 1. Prepare your tomatoes, peaches and pears. You should have around 8 cups.
  • 2. Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco sauce. Bring to a boil over high heat.
  • 3. Add the tomatoes and reduce the heat to medium gentle boil uncovered and stir often until the mixture is thicker, about 1 hour. Stir in the pimentos. Boil gently for another 10-15 minutes.
  • 4. Put into your prepared jars. Make sure you clean the rim of each jar so there isn't any chutney on it. Seal the jars just hand tight and process for at least 15 minutes in hot water. Store in the fridge until use.
  • 5. Enjoy!

SUMMER TOMATO-PEACH CHUTNEY



Summer Tomato-Peach Chutney image

This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.

Provided by Marisa McClellan

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

1 ½ pounds tomatoes, cored and diced
1 ½ lbs yellow peaches - peeled, pitted, and diced
1 large sweet onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups golden raisins
2 medium limes, zested and juiced
2 tablespoons grated fresh ginger
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g

LUCY'S TOMATO AND PEACH CHUTNEY



Lucy's Tomato and Peach Chutney image

A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

Provided by Lucy Danylewich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 2h35m

Yield 64

Number Of Ingredients 8

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 ½ cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

Steps:

  • Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g

TOMATO PEAR CHUTNEY



Tomato Pear Chutney image

Make and share this Tomato Pear Chutney recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Pears

Time 1h30m

Yield 4 cups

Number Of Ingredients 8

2/3 cup white vinegar
1/3 cup spiced rum
1 cup white sugar
1 large sweet onion, finely chopped
1 tablespoon fresh gingerroot, peeled and finely chopped
1 1/2 teaspoons mustard seeds
3 medium bartlett pears, slightly underripe
2 medium tomatoes, fully ripened, peeled and cut into 1/4 inch chunks

Steps:

  • In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
  • Peel and core the pears. Cut them into 1/4 inch chunks.
  • Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
  • Return the saucepan to the heat. Bring 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 the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.

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