Ingredients1 kg papaya (cut into chunks)
2 apples (chopped)
1 clove garlic
½ tsp black pepper
½ tsp white pepper
Tie in a muslin bag -
(1 small stick cinnamon, a few cloves,
nutmegs and cardamons)
500 g sultanas
60 g ground ginger
3 small onions (skinned)
500 g brown sugar
salt to taste
½ lit. vinegar
Method
1 In a sauce pan add the apples, papaya and sugar and cook until
mixture becomes soft to the consistency of jam.
2 Roughly mash the mixture then add in all the remaining ingredients
except the vinegar.
3 Cook chutney for a further 10 minutes then remove from heat and
pour into a storage jar. Add vinegar and leave to cool before sealing.
Important Note : Storage Jars have to be sterilise, otherwise the
pickles will not keep.
