6 firm, ripe Bartlett or Anjou pears—peeled, cored and finely chopped
1 medium onion, very finely chopped
1/4 cup kosher salt
2 large jalapeños, seeded and minced
1 cup sugar
1 cup white vinegar
1 1/2 cups golden raisins
1 tablespoon minced peeled fresh ginger
1 teaspoon turmeric
1 teaspoon yellow mustard seeds
In a large bowl, toss the pears with the onion, salt and jalapeños. Cover and refrigerate overnight.
Drain the pears in a colander and rinse them. In a large saucepan, combine the pears with the remaining ingredients and bring to a boil. Simmer over low heat for 25 minutes, or until thickened. Let the pear relish cool. Serve cold or at room temperature.
The pear relish can be refrigerated for up to 2 weeks.