Mango Papaya Chutney

Ingredients

2 mangoes, peeled, seeded, cut into 1, /2 inch pieces 2 medium to 3 md papayas, peeled, seeded, cu, t inot 1/2 inch 1 cup cider vinegar 1 cup packed brown sugar 1/2 cup raisins 2 tbsp finely chopped fresh peeled ginger 1 tsp finely chopped garlic 1 tsp finely chopped fresh hot chillies 1 tsp ground allspice 1 tbsp salt	Advertisements

Preparation
 
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.

 

 
Servings:
4

 

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