Pear Chutney Recipe – Sunset Magazine

Ingredients

• Canning Instructions
• 1 cup blanched almonds
• 6 pounds ripe pears
• 1 3/4 cups coarsely chopped red bell pepper (about 14 oz.)
• 4 cups sugar
• 1 1/2 cups cider vinegar
• 2 1/3 cups golden raisins (15 oz.)
• 2 2/3 cups chopped dried apricots (15 oz.)
• 1 2/3 cups chopped red onions (about 14 oz.)
• 2 tablespoons chopped crystallized ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne