Rinse the pears, quarter them and remove the core. Cut the pears into small pieces. Rinse the currants and remove them from the stems with a fork.
Remove the peel from the ginger and grate finely. Remove the peel from the shallots and cut them into cubes. Put the prepared ingredients in a saucepan with the pickled pepper, sugar, vinegar and water. Make the chutney over medium heat for 10-15 minutes until it thickens. Stir occasionally so that nothing burns.
Put the chutney in storage jars form and seal. Keeps in the refrigerator or in the unopened jar for several months….
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