1. Vinegar: Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour. Strain vinegar and pour into sterilized bottles for further use. 2. Chutney: Dice pawpaw and place in a large stainless steel pot with remaining ingredients and 1.2 litres of spiced vinegar. Slow bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency. 3. Remove from heat and spoon into sterilized jars and seal immediately. Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. This chutney is very good with pork, ham or lamb. Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas, ginger and onions can be pureed in a food processor before cooking. Per serving: 3592 Calories (kcal); 4g Total Fat; (0% calories from fat); 14g Protein; 973g Carbohydrate; 0mg Cholesterol; 8841mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 59 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4618g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 115 (3%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 278.4mg||10 %|
|Potassium 2494.5mg||66 %|
|Total Carbohydrate 889.8g||262 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 858g|
|Protein 12.9g||18 %|
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Calories per serving: 3621
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