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Mango Papaya Chutney

Recipe name:
Mango Papaya Chutney

Recipe category:
Mexican

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Recipe detials:

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.

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Mango Papaya Chutney

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