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2 firm-ripe pears, peeled, cored, and coarsely chopped in chunks

2 tart green apples, peeled, cored, and coarsely chopped in chunks

1 cup golden raisins

1/2 cup rice vinegar (not seasoned)

1/4 cup sugar

1 tablespoon finely chopped peeled fresh ginger root

1 teaspoon mustard seeds

1/2 teaspoon cinnamon

1. In a medium saucepan combine chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, about 15 minutes and cool.
2. Serve chutney chilled or at room temperature. Store in refrigerator.

Makes about 4 cups.