Papaya-plum Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Cider vinegar, (5% acidity)
1 3/4 cup: Sugar,
1/2 cup: Golden raisins,
2 centiliter: Garlic, minced or pressed
3 tbsp: Crystalline ginger, chopped
1: 3-inch cinnamon stick,
1 tsp: Salt,
1/8 tsp: Cayenne pepper, or more to t
2 medium: Ripe papaya, (about 1 lb. ea
2 lbs: Red plums,
Directions:
Recipe by: Maggie Workman In a heavy
bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic,
ginger, cinnamon stick, salt and red pepper. Bring to a boil over
high heat, stirring often. Reduce heat to medium low and simmer,
uncovered, stirring occasionally to prevent sticking, until syrup is
slightly thickene (about
15 minutes).
Peel and halve papayas; scoop out seeds. Cut fruit into 1/2 inch
chunks. Pit and quarter plums. Add papayas and plums to syrup and
continue to simmer, uncovered, stirring occasionally, until papaya is
tender when pierced and chutney is thickened (about 35 minutes).
Discard cinnamon stick.
Process in boiling water canner as above.
Source: Sunsets _Home Canning_.
Source from luhu.jp
bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic,
ginger, cinnamon stick, salt and red pepper. Bring to a boil over
high heat, stirring often. Reduce heat to medium low and simmer,
uncovered, stirring occasionally to prevent sticking, until syrup is
slightly thickene (about
15 minutes).
Peel and halve papayas; scoop out seeds. Cut fruit into 1/2 inch
chunks. Pit and quarter plums. Add papayas and plums to syrup and
continue to simmer, uncovered, stirring occasionally, until papaya is
tender when pierced and chutney is thickened (about 35 minutes).
Discard cinnamon stick.
Process in boiling water canner as above.
Source: Sunsets _Home Canning_.
Source from luhu.jp
Tags
Chutneys