Preparation:
Drain pears, reserving 1/4 cup liquid; dice. Combine sugar, raisins, vinegar, pear liquid, ginger, orange peel, and cinnamon stick in 2-quart microwave-safe container; microcook at High (100%) 3 minutes. Stir in pears, orange, and chiles. Microcook at High 10 minutes; stir 1 to 2 times during cooking. Remove cinnamon stick; stir in almonds. Spoon chutney into two 1/2-pint jars; cover tightly. Refrigerate up to 2 weeks. |
