Makes 5-1/2 cups (1.37 L) 2-1/2 lb. pears (about 6) 1 large green apple 1.25 cups white wine vinegar 1 cup sugar 1 cup water 3/4 cup sultana raisins 1 Tbsp. each grated lemon, lime and orange rind 1/2 tsp. each cinnamon and ground ginger
Peel, core, and chop pears and apple. In large, heavy non-corrosive saucepan, combine all ingredients. Bring to boil stirring until sugar has dissolved, Reduce heat to medium-low simmer uncovered stirring occasionally about 1 hour or until thickened. Spoon chutney into clean jars. Cover and store in refrigerator for up to one month. Serve as an appetizer with crackers and a round of Imperial old cheddar cheese (the kind in the red box).
Peg James