Pear Apple Chutney

• 2 firm-ripe red Bartlett pears
• 2 Granny Smith apples
• 1 cup golden raisins
• 1/2 cup rice vinegar (not seasoned)
• 1/4 cup sugar
• 1 tablespoon finely chopped peeled fresh gingerroot
• 1 teaspoon mustard seeds
• 1/2 teaspoon cinnamon

1. Halve and core pears and apples.
2. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
3. In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently.
4. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool.
5. Chutney may be made 1 day ahead and chilled, covered.
6. Serve chutney chilled or at room temperature.

bartlett, apples, golden raisins, rice vinegar, sugar, fresh gingerroot, mustard seeds, cinnamon

Taken from www.epicurious.com/recipes/food/views/pear-apple-chutney-13466 (may not work)