Papaya Chutney

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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, for instance if a recipe calls for a teaspoon sugar like this wors stew, just replace sugar with chutney. You’re welcome. 😉 The Chutney makes excellent presents for your family and friends too.

Papaya (pawpaw) is one of the very popular seasonal fruits that’s loved by all in Namibia. In almost every house in my village in the northern part of Namibia, you’ll find a papaya tree. Because papaya thrives best under hot and humid conditions. Making this utterly delicious papaya chutney is one of my favorite ways of enjoying papaya and a great way to use up the papayas when in season.

This papaya chutney recipe comes from Vreugde Guest Farm, one of our favorite accommodations in Namibia. If you haven’t made their malva pudding recipe yet, you’re missing out. Alone this week I made it two times, gave it to family and friends and it was a huge hit. I have to say that I prefer making my chutney with semi ripe papaya, since I like having something to bite on. However if you make it with a ripe papaya, just reduce the amount of sugar a little bit, since ripe papayas are really sweet.

What you’ll need to make papaya sweet and sour sauce

  • 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
  • 1/4 teaspoon salt
  • 1/3 teaspoon crushed chili

How to make papaya chutney

Peel ginger root and garlic and cut into small pieces. Next peel and cut onions into slices.  Add 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, remove the seeds and cut papaya into cubes.

Then add papaya to the pot, mix well, cover and cook for about 1 hour. Then 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. Then fill the chutney into jars and chill in the refrigerator until ready to serve.  Then fill the chutney into sterilized jars and chill in the refrigerator until ready to serve. (Use up the chutney within 3 weeks). If you want to preserve the chutney for longer period, simply fill it in the sterilized jars and store in a dry and cool place for up to 6 months.

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, for instance if a recipe calls for a teaspoon sugar like this wors stew, just replace sugar with chutney. You're welcome. 😉 The Chutney makes excellent presents for your family and friends too.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: condiment, Dips and sauces
Keyword: chutney recipes, how to, papaya chutney recipe, vegan recipes
Author: Ester from esterkocht.com

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
  • teaspoon crushed chili

Instructions

  • Peel ginger root and garlic and cut into small pieces. Next peel and cut onions into slices. Add 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.
  • 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. Then 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.

Did you make this papaya chutney? I’d love to hear from you! Simply write a review and add rating to it.

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