Use this condiment on burgers, chicken sandwiches, or grilled beef and pork.
- Yields: 5 cups
- Cook: 40 mins to 50 mins
- Halve papayas; scoop out seeds. Peel papayas. Chop and measure 6 cups. (To prepare mangoes, make a cut through each mango, sliding a sharp knife next to the seed along one side of the mango. Repeat on other side of the seed, resulting in 2 large pieces. Cut away all of the meat that remains around the seed. Remove peel on all pieces and cut up the meat.) Place fruit in a 4- to 6-quart Dutch oven or kettle. Add garlic. Peel, seed, and chop chili peppers; measure about 1/2 cup and add to kettle. Add brown sugar and vinegar.
- Heat mixture over medium heat to boiling. Reduce heat; add rum. Boil gently, uncovered, for 30 to 40 minutes or until desired consistency, stirring occasionally
- Immediately ladle hot chutney into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe rims and adjust lids. Process the filled jars in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove the jars from the canner; cool jars on racks. Makes about 5 cups chutney.
From the Test Kitchen
Select papayas that are slightly firm to the touch; avoid overripe papayas for this recipe.
To Present This Gift...
In a well-ventilated work area, place screen on newspapers. Center cardboard on screen. Spray-paint edge of screen gold. Let dry. Turn over and repeat. Place jar in center of screen. Fold sides up. Secure at top with wire. Wrap each wire end around a pencil to curl. Remove pencil. Tuck berry sprigs in top.
Also try this...
Use colored cellophane to cover jar, and secure with colored chenille stems.
To present this gift you will need:
18-inch square of silver-colored screen (available from crafts stores), newspapers, 13-inch square of cardboard, metallic gold spray paint, gold wire, pencil, and artificial berry sprigs.