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
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Date: Fri, 24 May 96 07:09:26 PDT
From: eboyd@shentel.net
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.
Posted to MealMaster Recipes List, Digest #144
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