Mango Papaya Chutney Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Mangoes, peeled, seeded, cut into 1/2 inch pieces
2 medium: To 3 md papayas, peeled, seeded, cut inot 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Relishes