Spicy Pear Chutney

Golden, thick and intense. Makes about six 250ml jars.

In a heavy pot over medium heat, sauté until golden:

5 Tbs olive oil
1 onion (finely diced)
1 thumb of ginger root (grated)
4 large cloves garlic (minced)
Tbs garam masala (or mixed pie spice)
tsp freshly ground black pepper
tsp chili flakes (or 1/4 tsp cayenne)
1 large bay leaf
1 sprig rosemary

Lower the heat and stir in:

6 pears (diced)
2 green apples (diced)
zest of 1 lemon
zest of 1 orange
cup celery (finely diced)
cup apple cider vinegar
1 tsp salt

At the same time, add 2 cups dried fruits; for example:

.5 cup dried dates (diced)
.5 cup dried apricots (diced)
.5 cup dried cranberries
.5 cup sultana raisins

Simmer partly-covered for 30 minutes, stirring frequently. When all is stewed together, add:

juice of the zested lemon
juice of the zested orange
T Worcestershire sauce

Taste for flavour -- add more spice, vinegar, or a touch of brown sugar if necessary; just cook in for 3 more minutes.

Funnel chutney into metal-top jars. Fill up to the shoulders. Wipe spatters from the rims and close firmly.

Immerse jars in a pot of boiling water for 15 minutes. Remove from the hot water (this is tricky; use tongs), and let jars cool completely before storing.