Pass the Chutney again! Spicy Pear Tomato

Lori Fiechter here on a chutney kick! I am in semi- neglect mode for ketchup and mustard right now. I don't think I've ever made chutney before--at least not in the past three decades. This pear-pepper-tomato chutney may sound like an odd combination but it has a great balance of sweet and spicy. Plus it has the three kinds of produce my garden is still producing! Win-win!

This was good enough that I plan to make it again next week, as soon as my tomatoes are nice and red and my pears are nice and yellow. I will eat this on any kind of meat or eggs or with any food that needs a flavor boost. Try it!

Here is the recipe: (normally, chutney is chunky, but I am lazy and used my blender instead of chopping things)

4 cups peeled and chopped tomatoes--(process in blend and then add in one pear at a time as soon as they are prepared)
4 pears, peeled, cored, and quartered
1 medium onion, chopped coarsely
2-3 hot peppers, seeded (I used fresnos)
1-2 large sweet peppers
1/2 cup apple cider vinegar
1/2 cup brown sugar (I used part dark brown)
1-2 tsp. ground ginger (or use freshly grated)
1-2 tsp smoked paprika
1/2 tsp. sea salt
1 T. olive oil (or sunflower, grapeseed)

blend all in the blender (alternately, you could chop everthing)
Using a heavy pan, bring to a boil, then lower to a simmer and cook for 45-60 minutes, stirring often. Make sure it doesn't scorch! You could use a slow cooker for 3 hours instead if you want.

To process, use either a water bath or steam canner for 10 minutes. (use hot, sterilized jars) This way, it will keep for 2-3 years! Refrigerate upon opening, of course.

Now I'm thinking sweet/sour (but not spicy) apple chutney before Stan takes our apples to the cider mill!