Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
This zesty, flavour-packed chutney is sure to become your new favourite condiment — use it to perk up chicken, eggs, or on a cheese plate. Makes a great gift, too!
Prep time
Cook time
Calories
Ingredients
Servings
Ingredients
Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
Measure Club House Pickling Spice and place in cheesecloth, creating a spice bag. Set aside.
In large heavy stainless steel or enameled saucepan, combine tomatoes, peaches, pears, onions, bell peppers, vinegar, sugar, salt and spice bag.
Bring to a boil. Reduce heat and simmer, uncovered, until volume is reduced by half, approximately 3 ½ hours, stirring frequently.
Carefully fill hot sterilized canning jars, leaving ½-in (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2-in (5 cm) boiling water. Cover and boil 10 minutes. Remove and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place. (Makes about 6 to 8 pints)
Test Kitchen Tips:
• Replace white sugar with packed brown sugar
• Replace white vinegar with cider vinegar (5% acetic acid by volume)
• For a spicier Chili Sauce, add 1-2 tsp (5-10 mL) Club House Crushed Red Pepper to the spice bag
Get great recipe ideas by creating your flavour profile.
Already have an account? Log in now.
Sign up to save your favourite flavours.
Already have an account? Log in now.
