This chutney pairs well with pork or curry dishes.
Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process jars in boiling-water bath 5 minutes.
Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.
I think the spice needs to be a bit more for the flavor to give out for chutney. If cinamon added to the chutney- the taste becomes excepionaly good.
