Apple Pear Chutney

• 1 tablespoon olive oil
• 2 large shallots, finely chopped
• 2 tablespoons yellow mustard seeds
• 3/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice
• 1 3/4 pounds firm-ripe pears, cored and cut into 1/2-inch dice
• 1 cup apple cider vinegar
• 1/2 cup honey
• 4 2-inch pieces lemon zest
• 1 tablespoon minced fresh ginger
• 1 cup golden raisins or dried cranberries

1. In a heavy 4- to 5-quart pot, warm oil over medium-low heat. Add shallots and cook, stirring often, until soft, about 4 minutes. Add mustard seeds, red pepper flakes, salt and pepper; cook, stirring, for 1 minute.
2. Stir in remaining ingredients except raisins. Raise heat to medium-high; bring to a boil. Lower heat and simmer, stirring occasionally, until most liquid has evaporated, 45 to 50 minutes. Remove from heat. Stir in raisins; let cool. Divide among 6 clean and dry 1 1/4-cup-capacity jars with lids. Keep refrigerated.

olive oil, shallots, yellow mustard seeds, red pepper, salt, pepper, red apples, apple cider vinegar, honey, lemon zest, fresh ginger, golden raisins

Taken from www.myrecipes.com/recipe/apple-pear-chutney (may not work)