|Cider vinegar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Garlic clove||1 Small, minced|
|Grated fresh gingerroot||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Half ripe mangoes||3 (Firm)|
|Ripe papaya||1⁄2 Large|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Coarsely chopped onion||1⁄4 Cup (4 tbs)|
Peel lemon, removing colored peel and white pith.
Slice lemon; chop coarsely.
In a large saucepan, combine lemon, vinegar, brown sugar, garlic, salt and ginger.
Add pepper flakes to vinegar mixture.
Bring to a boil.
Cover and simmer 30 minutes.
Peel mangoes; slice flesh thinly.
Scoop out seeds from papaya; discard.
Peel papaya; cut flesh in 1/2-inch cubes.
Add mango slices, papaya cubes, raisins and onion to vinegar mixture.
Simmer, uncovered, stirring occasionally, until fruit is tender and mixture is thick, about 30 minutes.
Ladle chutney into 2 to 3 (8- to 12-ounce) jars with tight-fitting lids.
Store in refrigerator.
Chutney will keep at least 6 months.