Recipe - Mango Papaya Chutney

2 Mangoes, peeled, seeded, cut
into One half inch pieces
2 md To 3 md papayas, peeled,
seeded, cut inot One half inch
pieces
1 cup Cider vinegar
1 cup Packed brown sugar
One half cup Raisins
2 tablespoon Finely chopped fresh peeled
ginger
1 teaspoon Finely chopped garlic
1 teaspoon Finely chopped fresh hot
chillies
1 teaspoon Ground allspice
1 tablespoon Salt

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 23 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