Gingered holiday chutney

Yield: 6 servings

Measure Ingredient
2 cups Brown sugar
1 cup Chopped grn pepper
¾ cup Vinegar
1 cup Chopped sweet red
½ teaspoon Salt
\N \N Pepper
¼ teaspoon Cinnamon
1 cup Chopped onion
¼ teaspoon Ground red pepper
1 tablespoon Chopped candied ginger
1 \N Lime
1 \N Lemon
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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