Tomato chutney with peaches, pears and apples. Excellent complement to any meat dish.
Makes 12 half-pint jars

9 Ripe medium size tomatoes 9
2 Apples 2
3 Peaches 3
2 Pears 2
1 Large onions 1
1 Celery stalk 1
1/2 cup Water 125 mL
3/4 cups Sugar 175 mL
1 tsp Salt 5 mL
1 tbsp Pickling spice 12 mL
1 cup Vinegar 250 mL

Boil water, Score an 'X' at the base of each peach, scald for one minute. Remove and plunge in cold water, then peel.
Score an 'X' at the base of each tomato, scald for one minute. Remove and plunge in cold water, then peel and remove seeds.

Mix water and sugar in a large pot, bring to boil and boil 10 minutes. Reduce heat to simmer, Cut peeled peaches into quarters add to pot and simmer 10 to 15 minutes. Remove pot from heat.

Peel apples and pears, cut in small pieces. Chop onions and slice celery in small pieces.Chop tomatoes. Add them all into the pot with the peaches. Add vinegar, salt. Add pickling spice wrapped in cheese cloth. Cook gently on medium low heat, stirring occasionally for one hour.

Add sugar and continue cooking until thick. Remove pickling spice. Put chutney in sterilized jars - seal. When cool, refrigerate.


  • Easy way to sterilize your jars - place clean, dry jars on cookie sheet, place in oven. Turn the oven on to 225 degrees and allow jars to 'bake' for 10 minutes. Turn off oven, leave in oven until needed.
  • Sterilize lids and filling equipment in boiling water for 15 minutes and keep warm.
Keep all year at room temperature by placing the filled jars of chutney into a hot-water bath for 10 minutes.

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