Apple and Pear Chutney

• 2 1/4 lb (1kg) Granny Smith or other tart apples, peeled, quartered, and cored
• 1lb (450g) Bosc or other firm pears, peeled, quartered, and cored
• 3 cups golden raisins
• 1 1/2 cups raisins
• 1 onion, quartered
• 1 lemon, quartered and seeded
• One 2 in (5cm) piece fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 hot fresh chile, seeded and minced
• 2 1/2 cups malt vinegar
• 2 1/4 cups packed light brown sugar
• 1 tbsp yellow mustard seeds
• 2 tsp salt
• Large non-aluminum saucepan
• Five 1 qt (1 liter) glass canning jars with lids
• Canning funnel

1. In batches, pulse the apples, pears, golden raisins, raisins, onion, lemon, ginger, garlic, and chile in a food processor until coarsely chopped.
2. Transfer to a large saucepan and add the vinegar, brown sugar, mustard, and salt.
3. Bring to a boil, stirring constantly.
4. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
5. Have ready five hot, sterilized, 1qt (1 liter) glass canning jars and lids.
6. Using tongs or oven mitts, transfer the jars to a baking sheet.
7. Carefully fill the hot jars with the hot chutney, then cover with the lids.
8. Let stand to cool completely.
9. Wipe the jars clean.
10. Store in a cool dark place for at least a few weeks before opening.

apples, golden raisins, raisins, onion, lemon, ginger, garlic, fresh chile, malt vinegar, brown sugar, salt, nonaluminum saucepan, glass canning, canning funnel

Taken from www.cookstr.com/recipes/apple-and-pear-chutney (may not work)