2 medium-sized papayas
6 firm bananas
3 cups brown sugar
1 pound seeded raisins
2 cups white wine vinegar
2 whole cloves
4 tablespoons salt
21/2 cups crushed pineapple
1 teaspoon ground allspice
6 garlic cloves, mashed
1 cup almonds or macadamia nuts, blanched
4 tablespoons dried red chilies, ground

Pare the papayas and cut into pieces. Simmer sugar and vinegar together
for about 20 minutes to form a syrup. Add the salt and all other
ingredients. Simmer in a heavy kettle, stirring constantly, for about 1
hour, or till papaya is soft and the mixture is as thick as jam. Seal in
hot sterilized jars. Let stand for some days before using.