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Mango Papaya Chutney

Source of Recipe

Appeal, Spring Issue


List of Ingredients

2 Mangoes peeled, seeded, cut into 1/2 inch pieces
2 md To 3 md papayas peeled, seeded, cut into 1/2 inch pieces
1 c Cider vinegar
1 c Packed brown sugar
1/2 c Raisins
2 tb Finely chopped fresh peeled ginger
1 t Finely chopped garlic .
1 t Finely chopped fresh hot chillies
1 t Ground allspice
1 tb Salt


Recipe

Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups.