- 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.
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.
Use colored cellophane to cover jar, and secure with colored chenille stems.
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.