Papaya-plum Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mc, Sauces and | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Cider Vinegar, 5% acidity |
| 1 3/4 | c | Sugar |
| 1/2 | c | Golden Raisins |
| 2 | Cloves Garlic, minced or | |
| pressed | ||
| 3 | T | Crystalline Ginger, chopped |
| 1 | 3-Inch Cinnamon Stick | |
| 1 | t | Salt |
| 1/8 | t | Cayenne Pepper, or more to |
| taste | ||
| 2 | Ripe Papaya, about 1 lb. | |
| each | ||
| 2 | lb | Red Plums |
INSTRUCTIONS
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 as above. Source: Sunset's Home Canning. Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> Posted to MC-Recipe Digest V1 #528 by kmeade@ids2.idsonline.com (The Meades) on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4606
Calories From Fat: 1735
Total Fat: 207.2g
Cholesterol: 0mg
Sodium: 2469.3mg
Potassium: 3018.4mg
Carbohydrates: 676.1g
Fiber: 12.2g
Sugar: 393.2g
Protein: 54.5g