Pear Apple Chutney Recipe

  • 2 firm-ripe red Bartlett pears
  • 2 Granny Smith apples
  • 1 cup golden raisins
  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 tablespoon finely chopped peeled fresh gingerroot
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cinnamon
  1. Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
  2. In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.