Papaya and raisins chutney
This papaya and raisins chutney has a delicate flavour that complements many South-East Asian and Indian curries. If you want it more spicy add more chilli to the recipe. This chutney is not too sweet either, so you might need to add more sugar to it if you have a sweet tooth or if the papaya is not ripe enough.
Ingredients
Method
- Heat the oil in a heavy-based saucepan, then gently sauté the onion for 5 minutes. Add the garlic, ginger, mustard/cumin/coriander seeds and stir for a minute.
- Add the vinegar, sugar, lemon/lime juice, salt an spices. Stir until the sugar has dissolved.
- Add the papaya and raisins. Add some water if needed. Simmer over 15 minutes, stirring regularly, until the papaya becomes mushy and you have jam-like consistency.
- Let it cool in the pan, then transfer to sterilized jars. You should get about two jars.
- Keep in a cool, dark place, such as a pantry or larder. Refrigerate it after opening.