Ingredients:
2 large mangoes, peeled and seeded,
cut into 1 /2 inch pieces,
2 medium papayas, peeled and seeded,
cut into 1/2 inch pieces,
2/3 cup white vinegar,
1 cup brown sugar,
1 tablespoon cloves,
2 tablespoons grated fresh ginger, peeled,
1 teaspoon minced garlic,
1 small habanero pepper, chopped,
1 teaspoon allspice,
1 bay leaf,
1 tablespoon salt.
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Recipe: Place the mango and papaya in a saucepan and add vinegar and 2/3 cup of water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes, stirring occasionally. Stir in the remaining ingredients and simmer for about 45 minutes, or until mango in tender, stirring occasionally. Once the mango-papaya chutney is ready, let it sit for a while to cool down, or refrigerate it before using it. Remove the cloves and the bay leaf before serving.
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