Mango Papaya Chutney Recipe

Makes 4 cups

Ingredients:

  • 2 mangoes, peeled, seeded, cut into 1/2 inch pieces
  • 2 medium to 3 medium papayas, peeled, seeded, cut into 1/2 inch pieces
  • 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

    • Instructions:

    1. Measure fruits to yield 7 cups.
    2. Place in a large cooking pot.
    3. Add vinegar; bring to boil over high heat.
    4. Reduce heat, simmer for 10 minutes, stirring occasionally.
    5. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally.
    6. Transfer chutney to a bolw; cover; refrigerate.
    7. Store for 2-3 days before using.
    8. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place.