The Recipe Bin: Hawaiian - Rubs, Sauces & Spices

    Papaya Chutney
     
     
    1 cup White Vinegar
    1¾ cups Brown Sugar (Packed)
    1 md Onion (Chopped)
    2 Limes Or Lemons (Sliced)
    1 Garlic Clove (Crushed)
    1 cup Golden Raisins
    2 lg Tomatoes (Peeled & Chopped)
    1 Green Bell Pepper (Chopped)
    ½ cup Ginger (Cut In Strips)
    ½ cup Whole Blanched Almonds
    ¼ tsp Red Pepper Flakes
    1½ tsp Salt
    1 cup Dry White Wine
    3 Very Firm Papayas (¹)
    2 cups Fresh Pineapple (Chopped)
     
     
    • 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.
    • ¹ Papayas should be peeled, seeded and cut up.
     
    Makes approximately 4 pints.

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