Indulge in a culinary journey with Dr. Jim's Tomato, Peach, and Pear Chutney, a delightful condiment that dances across your palate with a medley of flavors. Experience the vibrant fusion of sweet peaches and pears, perfectly balanced against the tangy acidity of tomatoes, all harmonized by a symphony of aromatic spices. This versatile chutney is a perfect partner to grilled meats, roasted vegetables, or a simple cheese platter. Discover the secrets behind this tangy treat and elevate your culinary skills with our easy-to-follow recipe. Additionally, explore variations such as the Pineapple, Peach, and Pear Chutney, a tropical twist on the classic, and the Peach and Pear Chutney, a timeless combination that captures the essence of summer. Embark on a chutney-making adventure and transform your meals into extraordinary culinary experiences.
Here are our top 5 tried and tested recipes!
DR. JIM'S TOMATO-PEACH & PEAR CHUTNEY
This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath. Please note, I didn't include the time for the canning in this recipe. Back in 2000 I lived with my sister and her hubby up in Canada. In the fall we got together and made this recipe. We spent a whole day preparing the ingredients and cooking it up. Since I helped out I got a couple of jars of this delicious chutney. Its about the best I've ever tasted.
Provided by Chef Joey Z.
Categories Easy
Time 5h15m
Yield 4 jars, 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 329.6, Fat 0.7, SaturatedFat 0.1, Sodium 609.1, Carbohydrate 82.6, Fiber 6.5, Sugar 72.1, Protein 2.4
SUMMER TOMATO-PEACH CHUTNEY
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Provided by Marisa McClellan
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g
TOMATO PEAR CHUTNEY
Make and share this Tomato Pear Chutney recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Pears
Time 1h30m
Yield 4 cups
Number Of Ingredients 8
Steps:
- 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.
- Peel and core the pears. Cut them into 1/4 inch chunks.
- Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
- 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.
- Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.
DR. JIM'S TOMATO, PEACH AND PEAR CHUTNEY
My brother in law invented this recipe. It is probably the best chutney I've ever eaten, no kidding! This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath....
Provided by Jo Zimny
Categories Vegetables
Time 3h15m
Number Of Ingredients 11
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!
LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
Tips:
- Use ripe and fresh ingredients: The quality of your ingredients will greatly impact the taste of your chutney. Use ripe tomatoes, peaches, and pears that are free of blemishes.
- Don't overcook the chutney: Chutney should be cooked until the fruit is softened and the sauce has thickened, but it should not be overcooked. Overcooked chutney will lose its fresh flavor and become too thick.
- Use a variety of spices: The spices used in chutney can vary depending on your personal preference. Some common spices that are used in chutney include ginger, garlic, chili peppers, cumin, and coriander.
- Experiment with different fruits: You can use other fruits in place of tomatoes, peaches, and pears. Some other fruits that work well in chutney include apples, apricots, and figs.
- Can and store your chutney: Chutney can be canned or frozen for long-term storage. Canning is the best way to preserve chutney, as it will keep for up to a year.
Conclusion:
Dr. Jim's tomato, peach, and pear chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, fish, or vegetables. It can also be used as a spread for sandwiches or crackers. With its unique blend of flavors and textures, Dr. Jim's chutney is sure to become a favorite in your kitchen.
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