PEAR APPLE CHUTNEY
- 6 USA Pears, chopped (about 3 pounds whole pears), about 9 ½ cups chopped
- 1 Granny Smith apple, cored and chopped, about 1 ½ cups chopped
- 1 onion, chopped, about 1 cup
- 1 red bell pepper, seeded and chopped
- Zest and juice of one lemon
- 1 cup raisins
- ½ cup crystallized ginger, chopped
- 3 cups brown sugar
- 1 ½ cups apple cider vinegar
- 1 heaping tablespoon mustard seeds
- 2 teaspoons sea salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1–3 teaspoons red chili flakes, optional
Chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.
Combine all ingredients in a large, heavy-bottomed, non-reactive pan. Cook over medium heat, occasionally stirring, for about one hour. You want it to simmer constantly.
Ladle into clean jars, run a table knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean. Place a warm seal on the jar, and then screw on a band finger-tight.
Process in a boiling water bath for 10 minutes, turn off the heat, and let sit for 5 more minutes. Remove the jars from the kettle and let them sit in a draft-free place overnight. Store any jars that didn’t seal in the fridge for up to 6 months and rest in a cool dark place for up to one year.