Homemade Pear Chutney
Use the largest heavy-bottom saucepan you have, or a preserving pan, to make this chutney. As the ingredients simmer, check on them frequently and give them a stir so they don't stick to the bottom of the pan and burn, which will ruin the flavor. Then can the chutney in jars with non-corrosive lids. To get a good spicy–sweet balance, let the chutney mature for at least three months. This recipe will make about six pounds of chutney.
3 lb. pears, peeled, cored and cut into 3/4 in cubes
1 lb. onions, chopped
1 lb. green or red tomatoes, sliced
8 oz. raisins, chopped
small piece of cheesecloth
1-1/2 lb. brown sugar
1 tsp. cayenne pepper
1 tsp. ground ginger
2 tsp. salt
3 cups malt vinegar
1. Put all the fruit and vegetables in the pan with no added liquid and simmer gently, uncovered, until tender, stirring occasionally.
2. Wrap the peppercorns in the cheesecloth. Tie with the string to make a sachet. Then add it and the remaining ingredients to the pan.
3. Simmer the chutney, uncovered, and stir often until it thickens and takes on a dark caramel color. This will take two to three hours.
4. Remove the peppercorn sachet, spoon the chutney into warm, sterilized jars, and seal. Store in a cool, dark place.