1 Rinse 2 (250 ml) (approximately 1 cup capacity) screw-top jars along with matching lids with boiling water and leave upside down to drain on a kitchen towel. Peel the onions, cut in half and cut into wedges. Peel the garlic and cut into slices.
2 Rinse organic lemon in hot water and wipe dry. Peel half of the lemon with a potato peeler thinly, then cut crosswise into thin strips (julienne).
3 Cut lemons in half and squeeze all juice.
4 Boil 100 ml (approximately 1/4 cup plus 2 tablespoons) lemon juice with lemon peel, sugar, cardamom pods, cloves, onions and garlic. Cook covered on low heat for 20 minutes, stirring occasionally.
5 Meanwhile, rinse the pears, peel, quarter, core and cut into about 2 cm (approximately 3/4 inch) pieces.
6 Add cranberries and pears to the onions after 20 minutes, return to a boil and cook for about 8 minutes uncovered over medium heat.
7 Season chutney to taste with salt and sweetener, if desired. Immediately pour into the prepared jars, seal and let stand upside down for 5 minutes. Turn glasses again and allow chutney to cool. (The chutney keeps well sealed and stored for about 2 months in refrigerator.)
Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.