West Indian Papaya Condiment Recipes

PAPAYA CHUTNEY RECIPE

Papaya Chutney Recipe image

Learn to make this easy delicious homemade Papaya Chutney. Best served as part of a cheeseboard, and even meat!

Provided by Michelle Minnaar

Time 40m

Number Of Ingredients 10

Ingredients

1 onion, chopped
5cm (2in) fresh ginger root, peeled and chopped
4 garlic cloves, minced
150g (¾ cup) brown sugar or jaggery
125ml (½ cup) white vinegar
125ml (½ cup) water
8g (1 tbsp) red chilli powder
900g (2lb) peeled, deseeded and chopped papaya
6g (1 tbsp) garam masala
Salt, to taste

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!

Nutrition Facts : Calories 91 calories, Sugar 18.5 g, Sodium 204.7 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 1.6 g, Protein 0.6 g, Cholesterol 0 mg

WEST-INDIAN PAPAYA CONDIMENT

West-Indian Papaya Condiment image

This recipe calls for the hottest of the hot fresh peppers, the habanero. Use with discretion, and eat it with something starchy to help neutralize the heat.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 ripe papaya
1 yellow or orange fresh habanero pepper
1 small red onion, cut into 1/4-inch dice to yield 3/4 cup
2 cloves garlic, peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon mustard powder
1 teaspoon ground cumin
1/4 cup white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth.
Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks.

WEST INDIAN PEPPER SAUCE

West Indian Pepper Sauce image

This condiment is VERY HOT, and should be used sparingly until you get used to it. It will be found on every table, for every meal--it is part of the W.I way of life. It will also be added to soups, stews, curries and other cooking as a cooking ingredient--has a unique flavour.

Provided by jenny butt

Categories Sauces

Time 40m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 kg fresh hot chili pepper (preferably a mix of red, green yellow, mostly yellow scotch bonnets)
1/2 cup onion, finely chopped
2 teaspoons garlic, finely chopped (approximately 2-3 pegs (or more)
3 tablespoons fresh finely chopped pawpaw, unripe green (papaya)
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1/4 cup malt vinegar

Steps:

Peel and finely chop all vegetables.
Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
Add more vinegar if needed.
Pour contents into blender (hand held can also be used).
Blend at high speed until pulverised (some prefer pureed).
Cool at room temperature.
Pour into cleaned boiled and sterilized jar only.

Nutrition Facts : Calories 461.3, Fat 2.2, SaturatedFat 0.3, Sodium 3564, Carbohydrate 108.1, Fiber 16.9, Sugar 56.2, Protein 21.3

GREEN CURRY PASTE

Green Curry Paste image

From Marcus Samuelsson's cookbook, "The Soul of a New Cuisine," try using green curry paste in plantain chutney for a delicious and exotic condiment.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 1 cup

Number Of Ingredients 12

Ingredients

10 bird's-eye chiles or 6 habanero chiles, seeds and ribs removed, finely chopped
2 bay leaves
2 stalks lemongrass, tender inner part only, finely chopped
Zest of 2 limes
1 large red onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon ground cloves
1 piece (3 inches) fresh ginger, peeled and grated
2 tablespoons peanut oil
2 teaspoons coarse salt

Steps:

Place all ingredients in the bowl of a food processor and process until a chunky paste forms. Green curry paste may be stored in an airtight container, refrigerated up to 1 week.

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