Yield: 8 pints
15c hard unripe cored, chopped pears
6c chopped rhubarb
4c chopped onion
2c apple cider vinegar
2c brown sugar
1 tsp cinnamon
1/4 tsp clove
1 1/2 tsp coarse salt
1 1/2 tsp dried chile peppers (optional/I use sweet cherry bomb chilies)
Combine all of the ingredients in a large stock pot on medium heat, stirring to prevent scorching the bottom of the pot.
Once the sugar has dissolved, increase the heat to high, stirring constantly.
Bring to a rolling boil.
*For chunky chutney boil 20 minutes.
*For smooth chutney, boil 45 minutes or until your chutney is smooth without any chunks left.
Pour into pre-heated pint size canning jars.
Submerge into water bath canner (covering finger tight sealed jars by a minimum 1″ of water).
Water bath can 10 minutes.
Let sit 5-10 minutes before taking jars out of canner.
Let completely cool before storing in cool dark environment.