Mustard Seed And Papaya Chutney Recipes

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PAPAYA CHUTNEY



Papaya Chutney image

Make and share this Papaya Chutney recipe from Food.com.

Provided by Missy Wombat

Categories     Chutneys

Time 1h20m

Yield 1 1/4 kg

Number Of Ingredients 9

1 kg unripe pawpaw or 1 kg papaya
100 g cashew nuts
50 g fresh gingerroot
3 cloves garlic
2 fresh hot red chilies
225 g golden raisins
450 g brown sugar
480 ml cider vinegar
2 teaspoons salt

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.

Nutrition Facts : Calories 2867.5, Fat 40.7, SaturatedFat 8.4, Sodium 4452.1, Carbohydrate 628.4, Fiber 25.2, Sugar 528.5, Protein 25.1

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