Title: Hawaiian Papaya Chutney
Categories: Pickle
Yield: 4 Servings

1	c	White Vinegar
1 3/4	c	Brown Sugar, Packed
1	md	Onion, Chopped
2		Limes Or lemons, Sliced
1		Garlic Clove, Crushed
1	c	Golden Raisins
2	lg	Tomatoes, Peel & Chopped
1		Green Bell Pepper, Chopped
1/2	c	Ginger, Cut In Strips
1/2	c	Whole Blanched Almonds
1/4	ts	Red Pepper Flakes
1 1/2	ts	Salt
1	c	Dry White Wine
3		Very Firm Papayas *
2	c	Chopped Fresh Pineapple

* Papayas should be peeled, seeded and cut up. ~------------------------------------------------------------------------- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.

Makes about 4 pints

(C) 1992 The Los Angeles Times

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