Mango Papaya Chutney

2 Mangoes, peeled, seeded, cut

-into 1/2 inch pieces 2 md To 3 md papayas, peeled,

-seeded, cut inot 1/2 inch -pieces 1 c Cider vinegar

1 c Packed brown sugar

1/2 c Raisins

2 tb Finely chopped fresh peeled

-ginger 1 ts Finely chopped garlic

1 ts Finely chopped fresh hot

-chillies 1 ts Ground allspice

1 tb Salt

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.