Name: Papaya-Plum Chutney
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 tb Crystalline Ginger, chopped; 1 3-Inch Cinnamon Stick; 1 ts Salt; 1/8 ts Cayenne Pepper, or more to taste; 2 md Ripe Papaya, (about 1 lb. each); 2 lb Red Plums

[God's decrees were] formed within Himself. He needed not to go without Himself, either for the impulse which led to it, or the knowledge in which it was conceived. He had all knowledge, both of the actual and the possible, all wisdom as to the best end and means, all power to execute what He devised in the use, or without the use of appropriate secondary means, and free will to select, of all possible plans and means, whatever He Himself should please, and the impulse which moved Him existed alone in that knowledge and will.

James Boyce

CATEGORY	CUISINE	TAG	YIELD
		Sauces and, Mc	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	tb	Crystalline Ginger, chopped
1		3-Inch Cinnamon Stick
1	ts	Salt
1/8	ts	Cayenne Pepper, or more to taste
2	md	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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