Papaya Chutney
Sweet and savory, this not too sweet papaya chutney is absolutely delicious and super easy to make. Made with semi ripe papaya, brown sugar, fresh ginger, onions, salt and chili. Tastes great with almost anything from venison roast to chicken wings or as a spread on a slice of bread. You can also use it to refine sauces.
Servings: 1.8 kg (about 4 lbs)
Equipment
- potato masher
Ingredients
- 1 kg (2.2 lbs) semi ripe papaya
- 250 g (8.8 oz/ about 1 1/3 cups) brown sugar
- 250 ml (about 1 cup + 1 tablespoon) white wine vinegar
- 10 g (0.35 oz) ginger root (about 1 teaspoon minced ginger)
- 2 garlic cloves
- 4 medium onions
- ¼ teaspoon salt
- ⅓ teaspoon crushed chili
Instructions
- Peel ginger root and garlic and cut into small pieces. Next peel and cut onions into slices.
- Add vinegar, sugar, garlic, ginger and onions to a medium pot and heat over medium heat. Once the mixture begins to boil, cover and let cook for 10 minutes.
- In the meantime peel, seed and cut papaya into cubes. Then add papaya to the pot, mix well, cover and cook for about 1 hour.
- After about 1 hour cook time, stir in salt and chili and let cook for 20 more minutes on medium low heat, uncovered.
- Mash the chutney with a potato masher or a fork until jammy or until the desired consistency is reached. Remove from the heat and let cool to room temperature.
- Fill the chutney into sterilized jars and chill in the refrigerator until ready to serve. If you want to preserve the chutney for longer period, simply fill the sterilized jars with chutney and store in a dry and cool place for up to 6 months.