Gingered holiday chutney
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Brown sugar |
1 | cup | Chopped grn pepper |
¾ | cup | Vinegar |
1 | cup | Chopped sweet red |
½ | teaspoon | Salt |
Pepper | ||
¼ | teaspoon | Cinnamon |
1 | cup | Chopped onion |
¼ | teaspoon | Ground red pepper |
1 | tablespoon | Chopped candied ginger |
1 | Lime | |
1 | Lemon | |
1 | cup | Light raisins |
1 | pounds | Anjou pears * |
Directions
*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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