Tomato Pear Chutney – a delicious recipe with white vinegar, spiced rum, white sugar, sweet onion, fresh gingerroot, mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
2
Peel and core the pears. Cut them into 1/4 inch chunks.
3
Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
4
Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly.
5
Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.
222
kcal
Calories
55
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup white vinegar, 1/3 cup spiced rum, 1 cup white sugar, 1 large sweet onion, finely chopped, and more.
Yes, Tomato Pear Chutney falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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