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Hawaiian Papaya Chutney Recipe
Makes 4 pints
Ingredients: 1 cup white vinegar
1 3/4 cups brown sugar, packed
1 medium onion, chopped
2 limes or lemons, sliced
1 garlic clove, crushed
1 cup golden raisins
2 large tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 cup ginger, cut in strips
1/2 cup whole blanched almonds
1/4 tsp red pepper flakes
1 1/2 tsp salt
1 cup dry white wine
3 very firm papayas, peeled, seeded and cut up
2 cups chopped fresh pineapple
Instructions: 1. Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle.
3. Cook gently for 1 hour, stirring frequently, until liquid is clear and syrupy.
4. Add more wine or water, if needed, to prevent sticking.
5. Add papayas and pineapple.
6. Continue cooking for about 15 minutes or until fruit is tender.
7. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space.
8. Seal.
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