Papaya-Plum Chutney

Course : Chutney
Serves: 4 - 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/4 Cups Cider Vinegar -- (5% acidity)
1 3/4 Cups Sugar
1/2 Cup Golden Raisins
2 Cloves Garlic -- minced or pressed
3 tablespoons Crystalline Ginger -- chopped
1 piece Cinnamon Stick 3 Inch
1 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper -- or more to taste
2 Medium Ripe Papaya -- (about 1 lb. each)
2 Pounds Red Plums

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chutney Recipes