Pear and Apricot Chutney

STEP 1
Melt the butter over low heat. Add mustard seeds, and when they pop add the minced shallot. Sweat the shallot over low heat for 4 minutes, trying not to brown it.
STEP 2
After 4 minutes add a pinch of salt, turmeric, vinegar, and sugar and turn the heat to medium. While it rises to a gentle simmer, peel, core, and cube the pears, adding them to the pot as you cut.
STEP 3
Add the ground spices, sugared ginger, and dried apricots and continue to simmer for about an hour uncovered. Stir frequently.
STEP 4
Check for sweetness and add more sugar if necessary. Cool the chutney before serving. Makes four 8 oz. jars.
STEP 5
Store this chutney in the fridge or freezer. It has not been tested for safe home canning.

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