This is a perfect way to dress up a meal, I love it over chicken, or fish. Even served over soft cheese as an appetizer during the holiday season. If you have never canned anything this is an easy recipe that would make great gifts or keep it for your family to enjoy.
Yields about 7 pints
4 quarts for finely chopped peeled, and pitted pears ( about 20 of medium size)
2 to 3 cups brown sugar
1 c. raisins
1 c. chopped onion (about 1 medium onion)
1/4 c. mustard seed
2 T. ginger
2 tsp. salt
1 clove garlic minced (optional)
1 hot red pepper finely chopped
5 cups vinegar
Combine all the ingredients in a large saucepan.
Simmer until thick., stir frequently to prevent sticking.
Ladle hot chutney into hot jars, leaving 1/4 inch of head space. With a knife remove the air bubbles . Put on the two piece vacuum caps, consisting of a lid and band making sure they are tight.
Process for 10 minutes in a boiling water bath.
Note: If you want a milder chutney, removed the seeds from the hot pepper, always remember to wear rubber gloves when working with peppers.