Ingredients
- 3 papayas
- 2 mangoes
- 1 c cider vinegar
- 1 c packed brown sugar
- 1/2 c raisins
- 1 tb salt
- 1 ts garlic (finely chopped)
- 1 ts allspice (ground)
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.