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Papaya-plum Chutney

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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)
----------------------------------------------
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


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