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- 2-1/2 cups lemon juice
- 8 ounces (225g) sugar
- 4 tablespoon bruised ginger
- 2 bay leaves
- 2 blades mace
- 6 whole cloves
- 1/2 cinnamon quill
- 2 tablespoon white peppercorns
- 1 tablespoon white mustard seed
- 2 teaspoons asofoetida
- 1 teaspoon salt
- 3 1/4 pound (1.5kg) pawpaw ripe or slightly under ripe
- 2 1/4 pound (1.1kg) ripe tomatoes skinned
- 2 hot chilies seeds removed
- 1 pound (450g) sultanas
- 2 tablespoon finely grated ginger
- 1 tablespoon salt
- 1 pound (450g) brown sugar
- 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 lemon juice and pour into sterilized bottles for further use.
- Chutney: dice pawpaw and place in a large stainless steel pot with remaining ingredients and 2 liters of lemon juice.
- Slowly bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency.
- 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.
- For a smoother texture, the pawpaw, tomatoes, chilies, sultanas and ginger can be pureed in a food processor before cooking.