Recipe Archives->Preserving->Pear Ginger Chutney

Gingered Holiday Chutney

2 cups packed brown sugar
3/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 lime
1 lemon
1 pound fresh Anjou pears (about 3 cups), cored, pared and coarsely chopped
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped onion
1 tablespoon chopped candied ginger
1 cup light raisins

In a saucepan combine brown sugar, vinegar, salt, cinnamon, and
red pepper.  Bring to boiling.  Reduce heat to low and simmer,
uncovered, 10 minutes.  Finely shred peel from lime and lemon;
squeeze juice from each.  In a large bowl combine lime and lemon
peel and juices, pears, peppers, onion, and ginger.  Add raisins,
mixing gently.  Add mixture to hot syrup.  Heat to boiling; reduce
heat to low and simmer, uncovered, about 1 hour or till thick.
Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch
headspace.  Wipe jar rims; adjust lids.  Process in boiling water
bath for 15 minutes (start timing when water boils).  You can skip
the canning procedure, and instead store the jars of chutney in
the refrigerator. Directions to pack with gift:  Serve as accompaniment
to cooked ham, poultry, or other meat.  (If chutney isn't processed
in hot water bath be sure to include a note about refrigerating.)

Printable version: pear-ginger-chutney.txt.