Chili And Papaya Chutney - cooking recipe

Ingredients

1 1/2 tsp black peppercorns
1 1/2 tsp whole allspice
1 large papaya, peeled and coarsely chopped
2 None apples, peeled and coarsely chopped
3 None tomatoes, peeled and coarsely chopped
2 1/4 cups sugar
3 cups white vinegar
2 tsp kosher salt
3 None fresh red bird's-eye chili peppers, seeded and finely chopped
2 tsp grated fresh root ginger

Preparation

Tie peppercorns and allspice in piece of muslin. Place muslin bag in large, heavy-bottomed saucepan with remaining ingredients. Stir on medium heat, without boiling, until sugar has dissolved. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 30 mins, or until mixture thickens.
Discard bag. Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.