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