Golden Pear Chutney

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Golden Pear Chutney

 

1 pound underripe pears, peeled, seeded, and cut into 1/2 inch pieces, about 2

cups

1 cup light brown sugar

1 cup apple cider vinegar

1 teaspoon mustard seeds

3/4 teaspoon cayenne pepper

1/4 cup chopped crystalized ginger

1/2 scant teaspoon cinnamon

1 pinch each: nutmeg, ground cloves, and ground ginger

1/4 generous teaspoon ground white pepper

1/3 cup dark raisins

1/3 cup light raisins

2/3 cup onion, chopped into 1/4 inch pieces

1/2 small lemon, peeled and thinly sliced

 

In a three-quart nonreactive saucepan, cook the pears in water to cover until

they are just tender. Strain over a bowl, return the cooking liquid to the

saucepan, add the brown sugar, and boil until you have a thick syrup, 20 to 30

minutes. Meanwhile, mix all the other ingredients into the cooked pears. When

the syrup is ready, add the pear mixture and cook until the onions are

transparent and the raisins are soft.

 

 

 

 

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