Recipe#4583

Title: Apple-Pear Chutney

   Source: Lee Bailey's California Wine Country Cooking
                          From: Sallie Austin Krebs
From: Lise Waring
Date: Fri Dec 08 07:42:21 PST 1995 

      Yield: 8 pints
      2 c  Apple cider vinegar
      3 c  Sugar, brown, dark
     10 lg Apple, tart; peeled, cored,
           -& coarsely chopped
      5    Pear, green firm; peeled,
           -cored, & coarsely chopped
      2 lg Bell pepper, red; cleaned
           -& coarsely chopped
      1 c  Currants, dried
      1 c  Onion; coarsely chopped
    1/2 c  Ginger, fresh; peeled &
           -finely chopped
      2 lg Lemons; seeded & finely
           -chopped (include rind)
      2 ts Mustard seeds, whole
      1 T  Mint, fresh; coarsely
           -chopped
      1 T  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 and seal.