2    Mangoes, peeled, seeded, cut

           -into 1/2 inch pieces
      2 md To 3 md papayas, peeled,

           -seeded, cut inot 1/2 inch
           -pieces
      1 c  Cider vinegar

      1 c  Packed brown sugar

    1/2 c  Raisins

      2 tb Finely chopped fresh peeled

           -ginger
      1 ts Finely chopped garlic

      1 ts Finely chopped fresh hot

           -chillies
      1 ts Ground allspice

      1 tb Salt

  Measure fruits to yield 7 cups.  Place in a large cooking pot.  Add
  vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes,
  stirring occasionally. Stir in remaining ingredients; simmer for about one
  hour, until mango in tender, stirring occasionally. Transfer chutney to a
  bolw; cover; refrigerate. Store for 2-3 days before using. For longer
  storage, ladle into hot sterilized jars with lids and store in cool dark
  place.  Makes 4 cups.
  Origin: Appeal, Spring issue Shared by: Sharon Stevens.