2 pears, chopped
2 large tomatoes, chopped
1 medium yellow onion, chopped
1 lb. mixed chili peppers, chopped – I used a number of sweets and some spicy ajis from our garden
1 C. apple cider vinegar
1 C. brown sugar
3 tsp. ginger powder
1 tsp. ground mustard
Salt and pepper to taste
2 T. olive oil

Heat a large pot to medium heat and add the olive oil with all of the fruit and vegetables. Cook them for about 10 minutes, stirring often, to cook them down. Add remaining ingredients and bring to a bowl. Reduce heat to low and cook about an hour to thicken the chutney. At this point you can process the chutney to smooth it out or keep it as-is – nice and chunky. Alternatively, instead of keeping everything in the pot, you can transfer your mixture to a slow cooker after cooking it all down a bit in the pot and let it cook low and slow, on the low setting, about 3 hours. It will turn into an excellent chutney!