Mango Papaya Chutney

• 2 each mangos peeled, seeded, cut into 1/2 inch pieces
• 2-3 each papayas medium, peeled, seeded, cut into 1/2 inch pieces
• 1 cup apple cider vinegar
• 1 cup brown sugar packed
• 1/2 cup raisins, seedless
• 2 tablespoons ginger freshly peeled, finely chopped
• 1 teaspoon garlic finely chopped
• 1 teaspoon hot chili peppers hot, fresh, finely chopped
• 1 teaspoon allspice ground
• 1 tablespoon salt

1. Measure fruits to yield 7 cups.
2. Place in a large cooking pot.
3. Add vinegar; bring to boil over high heat.
4. Reduce heat, simmer for 10 minutes, stirring occasionally.
5. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally.
6. Transfer chutney to a bowl; cover; refrigerate.
7. Store for 2 to 3 days before using.
8. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place.

apple cider vinegar, brown sugar, raisins, ginger freshly, garlic, hot chili peppers, ground, salt

Taken from recipeland.com/recipe/v/mango-papaya-chutney-38109 (may not work)