32 oz distilled white vinegar
32 oz cold water
1 cup fresh ginger root, medium chopped
2 Tbsp crushed red pepper flakes, or more or less taste
1 cup currants or dried cranberries, roughly chopped
1 cup granulated sugar
14 cups fruit, peeled and cut into 1-inch cubes (pear, apple, mango, plum, etc., but not citrus)
In a large (8- or 12-quart) stock pot,combine vinegar, water, ginger, red pepper, currants and sugar. Bring to a boil, then reduce to simmer and cook for 30 minutes. Add the fruit, and continue to simmer for 1 hour, until the fruit is translucent and the liquid syrupy. Pack into sterilized jars. Preserve in a water bath canner, or refrigerate for 2-3 months.
(Note: if you are planning to refrigerate without canning, replace the metal lids on mason jars with plastic screw-top lids. This will keep the acid in the chutney from eroding the metal top. The plastic replacement tops are available wherever canning jars are sold, but must be purchased separately. )