Hawaiian papaya chutney

4 servings

Ingredients

Quantity Ingredient
1 cup White Vinegar
cup Brown Sugar, Packed
1 medium Onion, Chopped
2 Limes Or lemons, Sliced
1 Garlic Clove, Crushed
1 cup Golden Raisins
2 larges Tomatoes, Peel & Chopped
1 Green Bell Pepper, Chopped
½ cup Ginger, Cut In Strips
½ cup Whole Blanched Almonds
¼ teaspoon Red Pepper Flakes
teaspoon Salt
1 cup Dry White Wine
3 Very Firm Papayas *
2 cups Chopped Fresh Pineapple

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 ½-inch head space. Seal.

Makes about 4 pints

(C) 1992 The Los Angeles Times

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