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 .
