La Comedia Papaya Chutney Dressing Recipes

PAPAYA CHUTNEY

Steps:

• Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
• Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
• Let them cool slightly and coarsely chop.
• Peel and finely chop the root ginger and garlic cloves.
• Halve, seed and chop the chillies.
• Put all ingredients into a preserving pan.
• Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Seal the jars and label.
• Keep in a cool, dark place.
• The chutney can be used immediately but it improves if stored for 2 weeks before using.

PAPAYA CHUTNEY

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.

PAPAYA CHUTNEY RECIPE

Steps:

• Place the onion, ginger, garlic, sugar, vinegar, water and chilli powder in a saucepan and bring to a boil.
• Continue to cook for 5 minutes.
• Tip in the papaya and garam masala, then season to taste.
• Cook for 10 minutes or until the chutney thickens to the desired consistency.
• Spoon into hot, sterilised jars. Seal and then let it cool down.
• Serve as part of a cheeseboard. Enjoy!

BIG ISLAND GREENS WITH PAPAYA DRESSING

Steps:

• To make the dressing, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lime. (Note: If you squeeze the lime with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
• Toss the greens and cilantro with enough of the dressing to coat, serving additional dressing on the side.

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

CREAMY CHUTNEY DRESSING

Steps:

• Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.

SALAD WITH PAPAYA DRESSING

Steps:

• Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice.
• Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified.
• Divide lettuce and papaya slices among 4 plates and drizzle with dressing.