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1
Bring a large pot of water to a boil with 5 8-ounce or 10 4-ounce canning jars and their lids.
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2
Peel the zest from the lemon with a vegetable peeler and set aside.
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3
Squeeze the lemon.
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4
Place the juice in a large bowl.
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5
Peel pears, core them and cut into 1-inch to 2-inch chunks.
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6
Place in the bowl with lemon juice, toss to coat with the juice and reserve.
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7
Place the lemon zest, onion, ginger slices, and garlic in the work bowl of a food processor.
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8
Process until coarsely chopped.
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9
Scrape into a 2 1/2-quart souffle dish.
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10
Add spices, salt and sugar.
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11
Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 5 minutes.
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12
Remove from oven and stir well.
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13
Add reserved pears with any lemon juice in the bottom of the bowl.
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14
Stir in remaining ingredients except water chestnuts and additional lemon juice.
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15
Cover tightly with microwave-oven plastic wrap.
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16
Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife.
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17
Leaving dish in oven, prick plastic to release steam and uncover.
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18
Stir in water chestnuts.
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19
Re-cover and cook at 100 percent power for 2 minutes.
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20
Remove from oven.
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21
Prick plastic to release steam and uncover.
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22
Stir in lemon juice and divide chutney among sterilized jars.
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23
Store, tightly covered and refrigerated, for up to six months.
