1 3/4 cups apple cider vinegar
1 3/4 cups sugar
1/2 cup golden raisins
2 cloves mashed garlic
3 tbsps. chopped crystallized ginger
1 2"-long cinnamon stick
11/2 tsps. salt
dash cayenne pepper
2 large ripe papayas
2 lbs. firm red plums
Combine all but the fruit in a pot and bring to a boil;
reduce heat and simmer, uncovered, for 1 1/2 hours or until
thick - stir often. Peel and halve the papayas and deseed
them; cut into1/2" cubes. Quarter and de-pit the plums.
Add the fruit to the syrup and simmer another 30 minutes or
until the papaya is tender (but not mushy), stirring
occasionally. Discard the cinnamon stick, then ladle the
chutney into sterilized jelly jars and seal. Makes about 3
pints.
