2 c  Brown sugar
1 c  Chopped grn pepper
3/4 c  Vinegar
1 c  Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c  Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1    Lime
1    Lemon
1 c  Light raisins
1 lb Anjou pears *

*Fresh Anjou pears should be pared, cored and coarsely chopped. In a
saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from each. In a large bowl
combine lemon and lime peel and juices, pears, peppers, onion and ginger.
Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling;
reduce heat and simmer, uncovered, about one hour or till thick. Ladle
chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace.
Store the jars in the refrigerator.