Name: Papaya and mango chutney
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp vegetable oil; 1 onion (finely chopped); 1 Tbsp grated ginger (about 1 inch); 1 red chilli (deseeded and finely chopped); Seeds of 5 cardamom pods; ½ tsp ground cumin; ½ tsp black cumin seeds; ½ tsp mustard seeds; 1 cinnamon stick; 3 cups diced papaya flesh (about 2 papaya); 1 cup diced mango flesh (about 1 large mango); ½ cup light brown sugar; 100 ml white wine vinegar

Papaya and mango chutney

This vegan papaya and mango chutney goes well with most Indian dishes. Also, you can serve it as a dip with crudites or with cheese, cold meats, grilled veggies and so on. It’s a perfect gastro gift too for friends and family members.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 40

Servings: 6 people

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp vegetable oil
1 onion finely chopped
1 Tbsp grated ginger about 1 inch
1 red chilli deseeded and finely chopped
Seeds of 5 cardamom pods
½ tsp ground cumin
½ tsp black cumin seeds
½ tsp mustard seeds
1 cinnamon stick
3 cups diced papaya flesh about 2 papaya
1 cup diced mango flesh about 1 large mango
½ cup light brown sugar
100 ml white wine vinegar

Method

Heat the oil in a heavy-based saucepan.
Add the onion and gently sauté for 5 mins, then add the ginger, chilli and all the spices.
Stir for a minute, then add the papaya, mango, vinegar and sugar.
Bring to the boil, then simmer for 20-30 mins until thick and the fruits have become a bit mushy.
Spoon the chutney into two sterilised jars, then seal and let them cool.
Keep the jars in a cool, dark place for several months. Once open, keep the chutney in the fridge.

Papaya and mango chutney

Ingredients

Method

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