The small jars are sweet tomato; the larger jars are hot pear.
The tomato chutney was made from a recipe by Mark Bittman. Personally, I find it to be quite sweet - it tastes more like very good ketchup than chutney.
For the pear chutney, I used Bartlett pears, hot red shepherd peppers and green Thai chillies. Unfortunately, I added the green peppers too early so they lost some of their brilliant colour. This is the hazard of making things once a year. It's easy to forget all the necessary steps....
It's not exactly true that I added the green peppers too early. It's actually that I forgot to add the sugar and had to add it AFTER everything had been cooking. To fix things, I strained out the fruit and then reduced the liquid.
Then I dumped the cooked fruit back into the hot reduction before putting the mixture into sterilized jars and processing them.
This is how the pear chutney looked in September 2011 when we served it with meat pie and green beans. It will be really interesting to see if the 2011 pear chutney becomes darker in colour as it overwinters on its shelf in the basement.
(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)