Recipe - Pawpaw Chutney

SPICED VINEGAR
2 One half l Vinegar
250 g Sugar
60 g Bruised ginger
2 Bay leaves
2 Blades mace
6 Whole cloves
One half Cinnamon quill
2 tablespoon White peppercorns
2 Cloves garlic; roughly
chopped
1 tablespoon White mustard seed
1 teaspoon Salt
1 One half kg Pawpaw; ripe or slightly
; underripe
1 kg Ripe tomatoes; skinned
2 Hot chillies; seeds removed
500 g Sultanas
30 g Finely grated ginger
30 g Finely chopped garlic
2 Onion; very finely chopped
1 tablespoon Salt
500 g Brown sugar

1. Vinegar: Place all ingredients in a large stainless steel pot and bring
slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for
20 minutes, then remove from heat and allow to stand, covered, for 1 hour.
Strain vinegar and pour into sterilized bottles for further use.

2. Chutney: Dice pawpaw and place in a large stainless steel pot with
remaining ingredients and 1.2 litres of spiced vinegar. Slow bring to the
boil, then simmer for 2 hours or until the mixture has a jamlike
consistency.

3. Remove from heat and spoon into sterilized jars and seal immediately.
Store in a dark cool place. Allow the chutney to mature for about 4 weeks
before using. This chutney is very good with pork, ham or lamb.

Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas,
ginger and onions can be pureed in a food processor before cooking.

Converted by MC_Buster.

Per serving: 3592 Calories (kcal); 4g Total Fat; (0% calories from fat);
14g Protein; 973g Carbohydrate; 0mg Cholesterol; 8841mg Sodium Food
Exchanges: 1 One half Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat;
59 Other Carbohydrates

Converted by MM_Buster v2.0n.