Chucklehead chutney

There are times when the best thing on the plate is the condiment.
Here is my own chutney recipe, made when I am blessed with wonderful pears and other fruit from the Hood River Valley or Yakima.

Chucklehead Chutney

8 Bartlett pears, chopped (You can use red ones --- leave the skin on)
2 limes, juice, chopped sections, plus the grated zest
4 green apples, chopped
2 peaches, chopped
1 orange, juice, segment pieces without skin
1 can pineapple (chunks or crushed in its own juice)
1 can Del Monte tropical fruits in juice
2 cups yellow raisins
1-1/2 cups brown sugar
3/4 cup apple cider vinegar
2 tsp. lemon juice concentrate
two healthy knobs fresh ginger, grated
2 T. whole cloves
2 tsp. ground cinnamon
freshly grated nutmeg
1/4 tsp. mace
3 large cloves garlic, chopped
1/2 tsp. cayenne (less, if you're chicken)
1/2 cup grated coconut (add last five minutes of simmering)
(4-5 very small whole dried chiles, if desired)
Put all ingredients except coconut and dried chiles in large non-reactive kettle. Bring to boil, lower heat, and simmer 20 minutes. Add coconut; simmer at least five more minutes. Check consistency of syrup—should cling to spoon. If not, cook some more. Add chilis, if desired.
Pour into sterilized pint jars; Cover with sterilized lids; tighten.
Process in simmering hot water bath 15 minutes. Remove jars from canner; cover with large towel and let cool 24 hours before moving jars for storage. Makes 9-10 pints. Good with curry dishes, chicken or pork. Refrigerate after opening.