Recipe - Papaya-Plum Chutney

1 One fourth cup Cider Vinegar, (5% acidity)
1 Three fourths cup Sugar
One half cup Golden Raisins
2 Cloves Garlic, minced or
pressed
3 tablespoon Crystalline Ginger, chopped
1 3Inch Cinnamon Stick
1 teaspoon Salt
1/8 teaspoon Cayenne Pepper, or more to
taste
2 md Ripe Papaya, (about 1 lb.
each)
2 pound Red Plums

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
thickened (about 15 minutes).

Peel and halve papayas; scoop out seeds. Cut fruit into One half 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: Sunset's _Home Canning_.

Recipe by: Maggie Workman MWORKMAN@VM.CC.PURDUE.EDU Posted to MCRecipe
Digest V1 #528 by kmeade@ids2.idsonline.com (The Meades) on Mar 21, 1997