Yield: about 4 half pints
- 1 quart peeled, cored, and diced pears
- 1 cup raisins, chopped
- 3/4 cup chopped onion
- 1 1/2 cups sugar
- 1 1/2 cups cider vinegar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons celery seeds
- 1/4 teaspoon red pepper
- Combine all ingredients in a stainless steel stockpot; stir until well blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring frequently, 1 hour or until mixture thickens.
- Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chutney in boiling-water bath 15 minutes.
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