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.