Papaya-plum chutney

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_.

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