the garlic, salt, lemon rind and juice, sugar and vinegar in a pan,
bring to the boil and simmer for 5 minutes.
the pears, onions, raisins, apples and ginger in a large china or
earthenware (not metal) bowl and stir well.
the spiced vinegar over the fruit, stir well, cover and leave for 12
into a stainless steel, enamel or non-stick coated pan, bring slowly
to the boil and boil gently for 3-4 hours, stirring frequently,
until the preserve is thick and all the liquid has been absorbed.
the chutney into warm, sterilized jars.
with a waxed paper disc and vinegar proof screw on lids (used coffee
jars with plastic lids are ideal).