Mango papaya chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Mangoes, peeled, seeded, cut into 1/2 inch pieces | |
| 2 | mediums | To 3 md papayas, peeled, seeded, cut inot 1/2 inch pieces |
| 1 | cup | Cider vinegar |
| 1 | cup | Packed brown sugar |
| ½ | cup | Raisins |
| 2 | tablespoons | Finely chopped fresh peeled ginger |
| 1 | teaspoon | Finely chopped garlic |
| 1 | teaspoon | Finely chopped fresh hot chillies |
| 1 | teaspoon | Ground allspice |
| 1 | tablespoon | Salt |
Directions
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.
Origin: Appeal, Spring issue Shared by: Sharon Stevens.