Spicy Pear Chutney! A friend dropped off pounds of pears and just finishing up canning the chutney. Downstairs it will go to mellow out for holiday gifts. Takes two days- cut and peel lots of pears, add brown and regular sugar and cook for two hours until syrupy. Add about 6 cups apple cider vinegar, red pepper flakes to taste, mustard seed, lots of golden raisins, chopped ginger,cumin, salt and 3 cloves of garlic. Let it sit on the stove covered for 24 hours then heat and boil for about an hour until really thick. Boil glass jars and lids , fill and and heat/process in a water bath for 20 minutes. Great of course with curry but still love it over cream cheese with crackers.