Tomato Pear Chutney
A hybrid version of many chutney recipes from friends and family, this is my take. I love this on pork loin, but it is also good with brie. Yum.
A hybrid version of many chutney recipes from friends and family, this is my take. I love this on pork loin, but it is also good with brie. Yum.
- 2 cinnamon sticks
- 6 cups tomatoes green and red, hulled and chopped
- 6 cups pears peeled, diced and tossed with lemon juice to prevent browning
- 1 1/2 cups light honey
- 1 cup apple cider vinegar add an extra 1/2 cup if needed
- 1/2 cup balsamic vinegar
- 1 head garlic skinned and finely chopped
- 1 large piece fresh ginger skinned and cut into coins
- 10 fresh cayenne chiles seeded and chopped
- 10 whole cloves
- 1 tsp whole cumin seeds
- 10 allspice berries
- Carbohydrate 48.6245873146775 g
- Cholesterol 0 mg
- Fat 0.973230481673723 g
- Fiber 5.77518429975821 g
- Protein 1.76023871746074 g
- Saturated Fat 0.168400000613522 g
- Serving Size 1 1 Serving (252g)
- Sodium 13.5380610189497 mg
- Sugar 42.8494030149193 g
- Trans Fat 0.523908898738521 g
- Calories 194 calories
Step-by-step
- Simmer tomatoes 20 minutes until starting to soften.
- Add honey, spices, diced pears and simmer 1 hour until thickened.
- Pour into hot glass jars, removing large spice pieces. Process in boiling water bath for at least 10 minutes.
Unlike quick fruit preserves that rely entirely on high sugar concentrations for longevity, this chutney balances acidity from apple cider vinegar and balsamic vinegar with whole spices. Preserving this condiment safely requires specific thermal processing equipment and adherence to timing windows.
Preservation and Storage Protocols
Hot-pack canning demands precision to prevent spoilage. Process the filled jars in a boiling water bath for a minimum of 10 minutes, ensuring the water level sits at least one inch above the jar tops. Store sealed jars in a dark, cool pantry where the preserved fruit mixture maintains optimal quality for up to one year. Refrigerate any jars that fail to seal properly during the cooling phase, and consume that portion within three weeks.Adapting the Fruit Base
Pears oxidation requires immediate intervention with citrus juice, which prevents enzymatic browning before cooking begins. Substitute firm Bartlett or Bosc pears with crisp Asian pears at a one-to-one ratio when seasonal availability shifts. Dice the fruit uniformly to ensure heat penetrates evenly during the one-hour simmer stage, yielding a thick, cohesive spread.
