Jalapeno-Pear Chutney

Name: Jalapeno-Pear Chutney
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 5 half-pints.
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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

Originally published as Jalapeno Pepper-Pear Chutney in Country Woman Christmas 2010