Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Cider vinegar; (5% acidity) |
| 1¾ cup | Sugar |
| ½ cup | Golden raisins |
| 2 \N | Cl Garlic; minced or pressed |
| 3 tablespoons | Crystalline ginger; chopped |
| 1 \N | 3-inch cinnamon stick |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper; or more to t |
| 2 mediums | Ripe papaya; (about 1 lb. ea |
| 2 pounds | Red plums |
Recipe by: Maggie Workman <MWORKMAN@...> In a heavy bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic, ginger, cinnamon stick, salt and red pepper. Bring to a boil over high heat, stirring often. Reduce heat to medium low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickene (about
15 minutes).
Peel and halve papayas; scoop out seeds. Cut fruit into ½ inch chunks. Pit and quarter plums. Add papayas and plums to syrup and continue to simmer, uncovered, stirring occasionally, until papaya is tender when pierced and chutney is thickened (about 35 minutes).
Discard cinnamon stick.
Process in boiling water canner as above.
Source: Sunset's _Home Canning_.