Dr. Jim's Tomato, Peach and Pear Chutney

Jo Zimny


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. Please note, I didn't include the time for the canning in this recipe.

I doubled this recipe because I know this won't last long around here!


★★★★★ 1 vote

2 Hr
1 Hr 15 Min


  • 2 lb
    paste tomatoes, peeled and cubed
  • 2 large
    ripe peaches, pitted and peeled and cubed
  • 2 lb
    ripe pears, cored and peeled and cubed
  • 2 large
    green peppers, seeded, peeled and chopped
  • 2 c
    light brown sugar (firmly packed)
  • 1 c
    white vinegar
  • 2 tsp
    sea salt
  • 1 tsp
    ground ginger
  • 1 tsp
    dry mustard
  • 3 dash(es)
    tabasco sauce, or to taste
  • 1- 4 oz. jar(s)
    diced pimentos

How to Make Dr. Jim's Tomato, Peach and Pear Chutney


  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!

Printable Recipe Card

About Dr. Jim's Tomato, Peach and Pear Chutney

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Hashtag: #Chutney

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