Hawaiian Papaya Chutney

Course : Chutney
Serves: 4
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1 cup White Vinegar
1 3/4 cup Brown Sugar, Packed
1 medium Onion, Chopped
2 medium Limes Or lemons, Sliced
1 Clove Garlic, Crushed
1 cup Golden Raisins
2 large Tomatoes, Peel and Chopped
1 medium Green Bell Pepper, Chopped
1/2 cup Ginger, Cut In Strips
1/2 cup Whole Blanched Almonds
1/4 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Salt
1 cup Dry White Wine
3 medium Very Firm Papayas *
2 cup Chopped Fresh Pineapple

Preparation / Directions:

* Papayas should be peeled, seeded and cut up. ~------------------------------------------------------------------------- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.

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