Golden Pear Chutney

Ingredients

Adapted from Lowcountry Cooking, by John Martin Taylor

• 1 pound underripe pears, peeled, seeded, and cut into 1/2 inch pieces (about 2 cups)

• 1 cup light brown sugar

• 1 cup apple cider vinegar

• 1 teaspoon mustard seeds

• 3/4 teaspoon cayenne pepper

• 1/4 cup chopped crystalized ginger

• 1/2 scant teaspoon cinnamon

• 1 pinch each: nutmeg, ground cloves, and ground ginger

• 1/4 generous teaspoon ground white pepper

• 1/3 cup dark raisins

• 1/3 cup light raisins

• 2/3 cup onion, chopped into 1/4 inch pieces

• 1/2 small lemon, peeled and thinly sliced

In a three-quart nonreactive saucepan, cook the pears in water to cover until they are just tender. Strain over a bowl, return the cooking liquid to the saucepan, add the brown sugar, and boil until you have a thick syrup, 20 to 30 minutes. Meanwhile, mix all the other ingredients into the cooked pears. When the syrup is ready, add the pear mixture and cook until the onions are transparent and the raisins are soft.

Instructions