Mango Papaya Chutney
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mangos
peeled, seeded, cut into 1/2 inch pieces |
|
| 2-3 | each |
papayas
medium, peeled, seeded, cut into 1/2 inch pieces |
*
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
ginger
freshly peeled, finely chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
|
| 1 | teaspoon |
hot chili peppers
hot, fresh, finely chopped |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mangos
peeled, seeded, cut into 1/2 inch pieces |
|
|
papayas
medium, peeled, seeded, cut into 1/2 inch pieces |
*
|
||
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
ginger
freshly peeled, finely chopped |
|
| 5 | ml |
garlic
finely chopped |
|
| 5 | ml |
hot chili peppers
hot, fresh, finely chopped |
|
| 5 | ml |
allspice
ground |
|
| 15 | ml |
salt
|
|
Directions
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 bowl; cover; refrigerate.
Store for 2 to 3 days before using.
For longer storage, ladle into hot sterilized jars with lids and store in cool dark place.
