Papaya-Plum Chutney

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Papaya-Plum Chutney

 

1 1/4 cups cider vinegar

1 3/4 cups sugar

1/2 cup golden raisins

2 cloves garlic, minced or pressed

3 tablespoons crystalline ginger, chopped

1 3 inch cinnamon stick

1 teaspoon salt

1/8 teaspoon cayenne pepper or more to taste

2 medium ripe papaya, about 1 lb. each

2 pounds 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 1/2 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.

 

 

 

 

 

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