Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. bring to a boil and simmer until the apples are mushy and transparent. if neccessary, add a little more vinegar. taste and add sugar and cayenne as desired. then add the pears and simmer until the pears are tranparent but not overcooked. spoon into hot jars and seal.

Target recipe: combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . process 10 minutes for half-pint jars and 15 minutes for pint jars.