Pear Chutney
- 3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
- 1 lb brown sugar
- 2 cups cider vinegar
- 1 onion, medium, chopped
- 1 cup golden raisin
- 1/4 cup preserved gingerroot, diced
- 1 garlic clove, minced
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons mustard seeds
- Combine brown sugar & vinegar in large saucepan & bring to boil.
- Add diced pears & all other ingredients.
- Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
- Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
- Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.
bartlett pears, brown sugar, cider vinegar, onion, golden raisin, preserved gingerroot, garlic, cayenne pepper, salt, ground cinnamon, ground cloves, mustard seeds
Taken from www.food.com/recipe/pear-chutney-215994 (may not work)