Special thanks to: FE, Bristol, VA Servings: 12 Directions: Ingredients : 1 cup diced pears 2 cups diced apples 1/2 cup chopped green bell peppers 1/4 cup raisins 1/2 cup sugar 1/2 cup water 1/8 cup vinegar (apple cider vinegar is best in this) dash of salt 1/2 tsp pumpkin pie spice, or the equivilant in combination of cinnamon, ground ginger and nutmeg 1/2 cup chopped Surratt Farms pecans 1 tbs. cornstarch, dissolved in 1/8 cup cold water Combine all ingredients except pecans in a medium saucepan. Stir while cooking on medium heat, until mixture begins to boil. When boiling begins, add the cornstarch mixture and stir while cooking and mixture thickens slightly. Remove from heat. Stir in chopped pecans. Serve warm, over meat, poulty or fish. Special Notes: This is delicious over pork loin and turkey. The flavor of the fruit complements the meat, and the pecans give the chutney a delightful zing. Store any leftover (if you are lucky enough to have any left!) in a sealed jar or container in the refrigerator.