Mango Papaya Chutney
Origin: Appeal, Spring issue Shared by: Sharon Stevens.
(4 servings)

2 Mangoes, peeled, seeded, cut into 1/2 inch pieces
2 med To 3 med papayas, peeled, seeded, cut into 1/2 inch pieces
1 c Cider vinegar
1 c Packed brown sugar
1/2 c Raisins
2 tb Finely chopped fresh peeled ginger
1 tsp Finely chopped garlic
1 tsp Finely chopped fresh hot chillies
1 tsp Ground allspice
1 tb Salt

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 bowl; 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.