Mango Papaya Chutney Recipe

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Mango Papaya Chutney Ingredients

2 mangoes, peeled, seeded, cut into 1, /2 inch pieces
2 medium to 3 md papayas, peeled, seeded, cu, t inot 1/2 inch
1 cup cider vinegar
1 cup packed brown sugar
1/2 cup raisins
2 tbsp finely chopped fresh peeled ginger
1 tsp finely chopped garlic
1 tsp finely chopped fresh hot chillies
1 tsp ground allspice
1 tbsp salt

A Recipe for
Mango Papaya Chutney

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Mango Papaya Chutney

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Mango Papaya Chutney 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 bolw; cover; refrigerate. Store for 2-3 days
before using. For longer storage, ladle into hot sterilized jars with
lids and store in cool dark place. Makes 4 cups.

Origin: Appeal, Spring issue Shared by: Sharon Stevens.

Serves: 4

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Mango Papaya Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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