5 Bartlett pears, peeled and cut into 1/2-inch cubes (about 5 C.)
2 red bell peppers, seeded and finely chopped (about 1 1/2 C.)
1 lemon, seeded and finely diced
2 1/4 C. packed dark brown sugar
1 1/2 C. dried currants
1 C. apple cider vinegar
1/4 C. finely diced fresh ginger
1 garlic clove, minced
1 heaping tsp. salt
1/4 tsp. cayenne pepper

Makes about 6 C.. Combine the pears, bell peppers, lemon, sugar, currants, vinegar, ginger, garlic, salt, and cayenne in a large saucepan. Simmer uncovered over low heat, stirring frequently, until the chutney has thickened and the pears have softened but still hold their shape, about 1 hour. Transfer the chutney to an airtight container and let cool to room temperature. Stored in an airtight container in the refrigerator, the chutney will keep for 1 month.