Funny story about the chutney division of the fair - it has become a 'friendly' competition between mom and I. We usually only enter if the other one is - and one year, neither of us said we were entering - and then we both did - and we both won again! Funny thing though - although I have won a couple of 1st place ribbons with this chutney - I don't think mom has - I think she has only won second with this recipe. She is a great cook and has won the chutney competition a couple other times - just with other recipes!
Enjoy this chutney - it is sweet and spicy - great with chicken and pork - or just out of the jar!
2 lbs. peeled tomatoes
2 lbs. firm, ripe pears, peeled and cored
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 c. firmly packed brown sugar
1 c. white vinegar
2 tsp. salt
1 ts. each ground ginger and dry mustard
1/4 tsp. cayenne pepper
3/4 c. coarsely chopped candied ginger
2 cans (about 8 oz.) water chestnuts, drained and sliced
Dice tomatoes and pears - you should have about 8 cups. Place pears in large pot (5 qts or more), along with peppers, sugar, vinegar and dry spices. Bring to a boil over high heat. Stir in tomatoes, reduce heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly - about 1 hour.
Stir in candied ginger and water chestnuts. Boil gently, uncovered and stirring often until thickened, about 10 - 15 minutes.
Prepare 4 pint jars, lids and rings. Fill jars, using table knife or small spatula to remove air bubbles. Wipe rim of jars, put hot lids on, then rings. Process for 5 minutes in canner. Label - and enjoy!
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