|2 cups||Brown sugar|
|1 cup||Chopped grn pepper|
|1 cup||Chopped sweet red|
|1 cup||Chopped onion|
|¼ teaspoon||Ground red pepper|
|1 tablespoon||Chopped candied ginger|
|1 cup||Light raisins|
|1 pounds||Anjou pears *|
*Fresh Anjou pears should be pared, cored and coarsely chopped. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Finely shred peel from lime and lemon; squeeze juice from each. In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat and simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a ¼ inch headspace. Store the jars in the refrigerator.
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