Pear Chutney ___Preserves

Prep: 12 minutes   Cook time : 20 minutes    Makes 3 half pints

1           tablespoon olive oil
1           medium-size red onion , finely chopped
1           small sweet red pepper , core , seeded and finely chopped
1            cup sugar
1            cup cider vinegar
3/4         teaspoon yellow mustard seeds
1/4         teaspoon salt
3            large ripe pears , peeled , cored and cut into 1/2-inch dice

1 .     In a large heavy nonreactive saucepan over moderate  heat , heat oil 1 minute . Add onion and pepper and cook , stirring frequently until soft --- about 5 minutes  . Stir in sugar  , vinegar , mustard seeds  and salt and bring to a boil . Add pears  and cook until tender  --- about 5 minutes  . Strain in a colander  and return liquids  to kettle .
2 .     Over high heat , bring liquids  to a boil and cook  uncovered until syrupy  --- about 12 minutes  . Return pears  to kettle  and stir to coat . Pour into sterilized half-pint canning jars , leaving 1/4-inch head space . Wipe rims  and seal jars . Label and store in a cool dark place .

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APPLE CHUTNEY : Prepare as directed as pear chutney --- substituting  3 large sweet or tart apples for pears ...makes 3 half pints
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PAPAYA-TOMATO CHUTNEY : Prepare as directed  above  --- substituting 3 cored  and finely chopped  large ripe tomatoes  for pears . Add 1 cup diced , peeled  and seeded papaya  during final 3 minutes  of cooking  --- makes 3 half pints .

These delicious condiments  are usually a little bit sweet  and a little bit tart , balancing  the flavors  of ingredients  as diverse  as tomatoes and papayas .