| 1 | Stir the pears with brown and white sugar in a large, heavy pan. |
| 2 | Over medium-low heat slowly raise the mixture to a boil, then cook until thick, stirring from time to time, about 2 hours. |
| 3 | stir in the raisins, garlic, salt, mustard seed, chilies, ginger, cumin, and cider vinegar. |
| 4 | Bring the mixture to a boil over medium heat, covered, then take it off the heat, remove the cover and let it stand until it"s at room temperature. |
| 5 | Cover and let it stand overnight. |
| 6 | the next morning sterilize 5 pint jars with new flats and lids by boiling in water to cover for 12 minutes. |
| 7 | Leave the jars in the hot water. |
| 8 | Bring the chutney mixture to a boil over low heat and boil slowly, uncovered, until thick, about 1 hour. |
| 9 | Stir often. |
| 10 | Spoon the mixture into the hot, sterile jars, and seal with flats and lids. |
| 11 | process the jars in a boiling water bath for 10 minutes. |
| 12 | After the jars have cooled, press down on the tops of each one to make sure it has formed a vacuum seal. |
| 13 | Lable and date the jars. |
| 14 | Refrigerate any jar in which the lid pops, or is non-concave and sealed down tight. |
| 15 | Store at least 1 month in a cool, dark place before serving. |
| 16 | This chutney will keep up to a year in a cool, dark storage space. |
| 17 | so good you could eat it with a spoon, this spicy preserved pear sets off indian entrees as well as southern picnic suppers. |
| 18 | Spread a little on a piece of homemade bread then layer with chicken salad with ruffled lettuce for a zippy lunch. |
| 19 | Use up less-than-perfect bartletts, cutting away bruised spots as you peel and core the fruit. |
| 20 | Always try to include about one-quarter unripe fruit for best pectin development. |
| 21 | For a chunky texture, cut the fruit coarsley. |
| 22 | If you prefer a more jam-like texture, cut the fruit into smaller pieces. |
