Mango papaya chutney

Yield: 4 servings

Measure Ingredient
2 \N 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

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.

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