Curried Pear Chutney
4 cups white vinegar
8 cups pears, cored, peeled and chopped
5.5 cups raisins
4 cups brown sugar, lightly packed
1 cup onions, chopped
1 cup red bell pepper, seeded and chopped
3 T mustard seeds
2 T ground ginger
2 teaspoons ground allspice
2 teaspoons curry powder
2 teaspoons kosher salt
2 chile jalapeno peppers, chopped
1 clove garlic, finely chopped
In a large stainless steel saucepan, combine vinegar and pears. Add raisins, brown sugar, onions and red pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to a gentle boil, and cook for 30 minutes, stirring frequently.
Add mustard seeds, ginger, allspice, curry powder, salt, jalapenos, and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
Meanwhile, sterilize jars and lids and prepare canner.
Ladle hot chutney into hot jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more chutney. Wipe rim, center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring that they are completely covered by water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
Cool and store.