Jalapeno-Pear Chutney Recipe

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Jalapeno-Pear Chutney Recipe photo by Taste of Home

Jalapeno-Pear Chutney Recipe

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With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.—Deb Thomson, Grand Island, Nebraska

Featured In: 11 Recipes for Canning Tomatoes

MAKES:

20 servings

TOTAL TIME:

Prep: 45 min. + simmering Process: 10 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

MAKES:

20 servings

TOTAL TIME:

Prep: 45 min. + simmering Process: 10 min.

Ingredients

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Directions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Jalapeno-Pear Chutney in Country Woman Christmas Annual 2010, p61

Nutritional Facts

1/4 cup: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (17g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch.

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Jalapeno-Pear Chutney in Country Woman Christmas Annual 2010, p61

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