Cookbook:Papaya Plum Chutney

Cookbook | Ingredients | Recipes

Ingredients

• 1 1/4 cup lemon juice
• 1 3/4 cup sugar
• 1/2 cup golden raisins
• 2 teaspoons asofoetida
• 3 tablespoon crystalline ginger chopped
• One 3-inch cinnamon stick
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 medium ripe papaya (about 1 pound each)
• 2 pound red plums

Procedure

In a heavy bottomed 8 to 10 quart pan, mix lemon juice, sugar, raisins, asofoetida, 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 (for 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 (for about 35 minutes). Discard cinnamon stick. Process in boiling water canner as

above.