Bring to a simmer, then add the ginger and onion Stir to combine and allow to simmer until the liquid has reduced by about half. Add in the sultanas and pears and continue to reduce the liquid until it forms the desired consistency (continue to simmer to make thicker if liked) Allow the chutney to cool completely in the pan.
Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill. Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil.
Saute the mixture until the onions are translucent, about 3 minutes. Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes. This recipe was created by a contestant during a cooking competition.
Directions In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.