Title: Mango Papaya Chutney
Categories: Relish
Yield: 4 Servings

2		Mangoes, peeled, seeded, cut into 1/2 inch pieces
2	md	To 3 md papayas, peeled, seeded, cut inot 1/2 inch pieces
1	c	Cider vinegar
1	c	Packed brown sugar
1/2	c	Raisins
2	tb	Finely chopped fresh peeled ginger
1	ts	Finely chopped garlic
1	ts	Finely chopped fresh hot chillies
1	ts	Ground allspice
1	tb	Salt

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.

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