Recipe by Pets'R'us
Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks
Top Review by SugarBritches22
Thank you for posting this recipe. It was exactly what I was looking for. Very easy to make and taste great. I made it today, but substituted Cider Vinegar for the White Wine Vinegar, and used halepeno peppers for the red chilies as that is what I had in the cupboard. It turned out great even with the substitutions. I can't wait to try it again with the original ingredients. It thickened right up in about an hour for me...I thought it might take longer, but was pleasantly surprised it didn't. I got approximately 6 jars. Thanks again for a great, easy recipe that a novice canner like myself could even accomplish! :)
- 1 1⁄2 lbs mangoes, peeled, stone removed, diced, ripe but still firm
- 1 1⁄2 lbs papayas, peeled seeds removed, ripe but still firm
- 2 onions, chopped
- 2 -3 red chilies, seeds removed, chopped fine
- 2 tablespoons fresh grated ginger (or 3 teaspoons dried ground ginger)
- 5 garlic cloves, minced
- 2 -3 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon turmeric
- 1 cup raisins
- 2 tomatoes, seeded, chopped
- 3 cups brown sugar
- 2 cups white wine vinegar
- 1 tablespoon salt
- 3 tablespoons dark rum
- 1 tablespoon lemon juice
Directions See How It's Made
- Put all ingredients in a large pot, except for the rum and the lemon juice.
- Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
- Turn off the heat and stir in the rum and lemon juice.
- Transfer to clean warm jars and seal.