Recipe: Apple and Green Pear Chutney (Lee Bailey)

APPLE AND GREEN PEAR CHUTNEY

2 cups apple cider vinegar
3 cups dark brown sugar
10 large tart apples, peeled, cored, coarsely chopped
5 green firm pears, peeled, cored, coarsely chopped
2 large red bell peppers, cleaned and coarsely chopped
1 cup dried currants
1 cup coarsely chopped onion
1/2 cup peeled and finely chopped fresh ginger
2 large lemons, seeded and finely chopped (include rind)
2 tsp whole mustard seeds
1 tbsp coarsely chopped fresh mint
1 tbsp salt

In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes.

Pour into sterilized jars. Cool then seal. Store in refrigerator.

Makes 8 pints
Source: Lee Bailey's California Wine Country Cooking