Tomato Peach Chutney Recipes

SUMMER TOMATO-PEACH CHUTNEY

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.

TOMATO PEACH CHUTNEY

Steps:

• Combine all the ingredients into a large saucepan.
• Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened.
• Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

TOMATO PEACH CHUTNEY

Steps:

• Place all of the ingredients in a large, wide, non-reactive (no aluminum, please) pan and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer, stirring frequently to prevent burning, for 1 hour. The fruit will have become translucent and all of the liquid should be completely absorbed and reduced to a thick, syrupy consistency.
• Mash last 15 minutes, if desired, for a less chunky chutney.
• Place chutney in clean jars and cool to room temperature.
• Keep refrigerated for up to 1 month. If canning for long storage, follow the directions for water bath canning and process for 15 minutes.

DR. JIM'S TOMATO, PEACH AND PEAR CHUTNEY

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!

DR. JIM'S TOMATO-PEACH & PEAR CHUTNEY

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!