Recipe for Country Garden Chutney 
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Yield:
1
Ingredients:
Amount Ingredient
4 cup chopped peeled cored pears - (abt 3 med)
2 cup chopped peeled turnips - (abt 2 large)
2 cup chopped onion - (abt 2 med)
3/4 cup dried currants
1 cup chopped seeded sweet red pepper - (abt 2 med)
1 cup chopped peeled cored tomatoes - (abt 2 large)
2 cup brown sugar
1 x hot red pepper finely chopped
1 tbl mustard seed
2 tsp turmeric
1 tsp ginger
1/2 tsp pepper
Instructions:
Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

Comments: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Yield: 3 pints

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