Pear Chutney has a sharp, fruity flavour and goes well with any cold meat and cheese. Stored in a cool dry place, it will keep for several months.
3 lb. pears, peeled, cored and chopped
2 tart apples, peeled, cored and chopped
2 medium-sized onions, sliced
1 lb. raisins
1 teaspoon hot chilli powder
2-inch piece fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
1 teaspoon salt
2- teaspoon grated nutmeg
12 cloves juice and grated rind of 2 oranges 1 lb. soft brown sugar 1 pint white vinegar
Place all the ingredients in a very large saucepan and stir well with a wooden spoon. Set the pan over high heat and bring the mixture to the boil, stirring occasionally.
Reduce the heat to low and, stirring occasionally, simmer the chutney for 3 hours or until it is thick.
Remove the pan from the heat. Ladle the chutney into clean, warmed jam jars. Place a disc of vinegar-resistant paper inside the lid of each jar and cover with jam-covers.
Label the jars and store them in a cool, dry place until ready to use.