| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Relishes | 6 | Servings | ||
INGREDIENTS
| 2 | c | Brown sugar |
| 1 | c | Chopped grn pepper |
| 3/4 | c | Vinegar |
| 1 | c | Chopped sweet red |
| 1/2 | ts | Salt |
| Pepper | ||
| 1/4 | ts | Cinnamon |
| 1 | c | Chopped onion |
| 1/4 | ts | Ground red pepper |
| 1 | tb | Chopped candied ginger |
| 1 | Lime | |
| 1 | Lemon | |
| 1 | c | Light raisins |
| 1 | lb | Anjou pears * |
INSTRUCTIONS
*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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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