Wendy Klein's Pear Apple Chutney 8 '15

This years harvest of peaches pears and apples has been so abundant that the farmers and grocery stores are almost giving them away.   We've been taking advantage of the bounty by canning and freezing the fruits in as many forms of pie fillings and jams as out freezer and pantry will hold.    One of my personal favorite ways to preserve these fruits is a chutney recipes that came from my mother-in-law. 

Here is Wendy Klein's recipe for:

Pear Apple Chutney GF INGREDIENTS
·         2  Bartlett pears
.         2 Granny Smith apples ( you can substitute 2 peaches or  3 apricots for either fruit.)
·         1 cup golden raisins
·         1/2 cup rice vinegar (not seasoned)
·         1/4 cup sugar
·         1 tablespoon finely chopped peeled fresh ginger-root
·         1 teaspoon mustard seeds
·         1/2 teaspoon cinnamon

PREPARATION

Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.

In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. 

Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.