Chili And Papaya Chutney

• 1 1/2 tsp black peppercorns
• 1 1/2 tsp whole allspice
• 1 large papaya, peeled and coarsely chopped
• 2 None apples, peeled and coarsely chopped
• 3 None tomatoes, peeled and coarsely chopped
• 2 1/4 cups sugar
• 3 cups white vinegar
• 2 tsp kosher salt
• 3 None fresh red bird's-eye chili peppers, seeded and finely chopped
• 2 tsp grated fresh root ginger

1. Tie peppercorns and allspice in piece of muslin. Place muslin bag in large, heavy-bottomed saucepan with remaining ingredients. Stir on medium heat, without boiling, until sugar has dissolved. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 30 mins, or until mixture thickens.
2. Discard bag. Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

black peppercorns, allspice, papaya, apples, tomatoes, sugar, white vinegar, kosher salt, fresh red birds, fresh root ginger

Taken from recipes-plus.com/api/v2.0/recipes/37280 (may not work)