pear chutney

Edna Lewis’s Pear Chutney
She wrote that this is delicious made with apples, peaches or mangoes and will keep for months once made.
3 pounds Keiffer pears (the hard old fashioned pears)
Juice of 1 lemon
2 ounces fresh gingerroot
6 dried chili peppers
2 cups cider vinegar
2 cups sugar
1 T. salt
2 T. mustard seeds
½ pound sultana raisins
10 cloves garlic (1 ounce), peeled
Peel and core the pears, cutting each into eight pieces. Squeeze the lemon juice over the pears and let them rest while preparing the rest of the ingredients.Crush the peeled ginger in a mortar with a pestle. Do the same with the chilies (about 3 T. chilies). Bring the vinegar and sugar to a boil in a non-reactive kettle and let simmer 10 min. Add the ginger, chilies, salt, mustard seeds, raisins and pears. Bring to a boil and then lower the heat and simmer for about thirty minutes, until the chutney thickens. Crush the garlic cloves in the mortar with the pestle and stir them into the chutney. Pour the chutney into jars, fasten the lids, and store in a dark cupboard a month before using. Refrigerate after opening.