Mango Papaya Chutney

Course : Chutney
Serves: 4 cups
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2 medium Mangoes, peeled, seeded, cut into 1/2 inch pieces
2 medium papayas, peeled,seeded, cut inot 1/2 inch pieces
1 cup Cider vinegar
1 cup Packed brown sugar
1/2 cup Raisins
2 tablespoons Finely chopped fresh peeled ginger
1 Teaspoon garlic Finely chopped
1 Teaspoon Finely chopped fresh hot chillies
1 Teaspoon Ground allspice
1 tablespoons Salt

Preparation / Directions:

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.

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