Gingered Holiday Chutney

Recipe Ingredients

2 cups	320g / 11oz	Brown sugar
1 cup	146g / 5.1oz	Chopped green pepper
3/4 cup	177ml	Vinegar
1 cup	146g / 5.1oz	Chopped sweet red
1/2 teaspoon	2.5ml	Salt
		Pepper
1/4 teaspoon	1.3ml	Cinnamon
1 cup	62g / 2.2oz	Chopped onion
1/4 teaspoon	1.3ml	Ground red pepper
1 tablespoon	15ml	Chopped candied ginger
1		Lime
1		Lemon
1 cup	160g / 5.6oz	Light raisins
1 lb	454g / 16oz	Anjou pears *

Recipe Instructions

*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 1/4 inch headspace. Store the jars in the refrigerator.

Source:
Mrs. Nicholas J. Constantine

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