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Jalapeno-Pear Chutney

Total Time

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


5 half-pints

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


  • 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


  1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
  2. 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.

Nutrition 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.

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  • redcow
    Sep 2, 2020

    Just made this today. Think I need to "play" with the ginger root. I had some frozen in freezer that I had grated. It was hard to measure the frozen clumps. I did add a little extra ginger at the end. I added a bit more than 1 tsp. of pepper flakes and I think that was too much. guess it all depends on the individual and I like "hot". I dislike recipes that use pounds for measurements. After weighing the pears and tomatoes I ended up with 4 cups of each.