INGREDIENTS:
3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced
1 pound brown sugar
2 cups cider vinegar
1 medium onion, chopped
1 cup golden raisins
1/4 cup diced, preserved ginger
1 clove garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons mustard seed

METHOD:
Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour. Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks. Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers. Yield: 5 half-pint jars
Source: somewhere on the net, sorry I could not find it again.

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