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Makes about 5 pints
This spicy pear chutney sparks Indian entrees, Southern picnic suppers, and sandwiches. About one quarter of the fruit by weight should be unripe for the best pectin development.
5 pounds Bartlett or Anjou pears, cored, peeled and coarsely chopped (about 10 medium pears)
2 1/4 cups firmly packed light brown sugar
2 cups granulated sugar
2 2/3 cups golden raisins
1/2 cup finely minced shallots
3 garlic cloves, minced
2 tablespoons salt
2 tablespoons mustard seeds
2 tablespoons red pepper flakes
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
6 cups cider vinegar
Combine the pears with the brown and granulated sugars in a large, heavy, non-aluminum pan over medium-low heat. Bring the mixture slowly to a boil, then cook until thick, stirring from time to time, about 2 hours.
Stir in the raisins, shallots, garlic cloves, salt, mustard seeds, red pepper flakes, ginger, cumin and vinegar. Cover and bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer gently, uncovered, until the mixture is reduced to about 5 pints, which will take about 1 hour.
Meanwhile, wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Ladle the hot chutney into 1 hot jar at a time, leaving 1/2-inch head space. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
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