Spicy Apple-Pear Chutney

I'm still working on that pile of apples accumulated on an overexuberant apple picking day. As a chutney lover, this recipe was very appealing and I had all the ingredients on hand. I found the recipe in Jane Brody's Good Food Gourmet and doubled it to use up more apples and to give jars of the chutney as house gifts. This concoction is not for everyone so it is important to know who in your life is a chutney fan. The recipe is quite simple. All the ingredients are thrown into the pot and cooked for an hour or so.

2 cups (about 2 large) peeled, diced apple (preferably Granny Smith)

1 cup (about 1 large) peeled, diced pear

1/2 cup sugar

1/2 cup cider vinegar

1/2 cup raisins or dried currants

1/2 cup diced onion

1 tsp. grated gingerroot

1/2 tsp. red pepper flakes

1/4 tsp. cinnamon

1/4 tsp. ground cloves

Place the ingredients in a large nonaluminum or nonstick saucepan. Cook the mixture over low heat for about 1 hour (until it is thickened and looks like chutney).

Pack the chutney into hot sterilized canning jars, cover the jars, and process the chutney for 10 minutes in a boiling water bath.

Makes about 3 half-pints

Note: My brother-in-law Stan makes wonderful plum chutney. He does not process it and it keeps well for several months in the fridge. If the waterbath business is too intimidating, skip it and keep the chutney refrigerated.