In a heavy bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic, ginger, cinnamon stick, salt and red pepper. Bring to a boil over high heat, stirring often. Reduce heat to medium low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickened (about 15 minutes). Peel and halve papayas; scoop out seeds. Cut fruit into 1/2 inch chunks. Pit and quarter plums. Add papayas and plums to syrup and continue to simmer, uncovered, stirring occasionally, until papaya is tender when pierced and chutney is thickened (about 35 minutes). Discard cinnamon stick. Process in boiling water canner as above. Source: Sunsets _Home Canning_. Recipe by: Maggie Workman
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|Serving Size: 1 Serving (2036g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 11.3mg||0 %|
|Potassium 2061.7mg||54 %|
|Total Carbohydrate 1214.9g||357 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 1197.7g|
|Protein 9.5g||14 %|
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Calories per serving: 4715
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