Ingredients for Plum Papaya Chutney
- Cider Vinegar
- 1 cup granulated sugar
- Sultana Raisin
- Garlic Cloves
- Crystallized Ginger
- Cinnamon Sticks
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 medium papayas (about 4 cups)
- Red Plums
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How to Make Plum Papaya Chutney
- In a large saucepan, combine 1 cup white vinegar, 1 cup granulated sugar, 1/2 cup sultana raisins, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 cinnamon stick, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper (or more, to taste).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, and simmer uncovered for 75-90 minutes, or until the mixture has thickened significantly, stirring frequently to prevent sticking.
- While the syrup simmers, prepare the fruit: Peel, seed, and cube 2 medium papayas (about 4 cups).
- Quarter 1 pound plums and remove the pits.
- Add the cubed papayas and quartered plums to the simmering syrup.
- Continue to simmer for 30 minutes, stirring frequently, until the fruit is tender and the chutney has reached your desired consistency.
- Remove the cinnamon stick.
- Carefully ladle the hot chutney into warm, sterilized jars, leaving 1/4 inch headspace.
- Seal the jars tightly. Let the chutney cool completely. Allow to sit for at least 3 days before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
184g
Fat
0g
Carbs
17g
