CURRIED PAPAYA CHUTNEY
Make and share this Curried Papaya Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 40m
Yield 1 jar of chutney
Number Of Ingredients 9
Steps:
- Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
- Cook until liquid becomes syrupy.
- Add papayas and curry powder, salt, garam masala.
- Cook 2 minutes more, stirring constantly.
- Remove from heat and mix in onion.
- Cool to the room temperature.
- Pour in jar and refrigerate for 5 days before using.
PAPAYA CHUTNEY
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
- Remove from the heat and allow the chutney to cool.
CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY
Categories Beef Herb Appetizer Fry Mango Papaya Curry Fall Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 18
Steps:
- for chutney:
- Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
- Make samosas:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
- Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
- Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
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