Name: Spicy papaya chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp vegetable oil; 1 red onion; 2 cloves of garlic, peeled; 2 cm piece ginger, peeled; 2cm piece turmeric; 1 red chilli; 1 tsp cumin seeds; 1 tsp black peppercorn,; 650g peeled & deseeded papaya flesh; 5 Tbsp muscovado sugar; 100 ml white wine vinegar; ½ sea salt

Spicy papaya chutney

14 May 2024

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This spicy papaya chutney goes well with most Indian dishes as well as cheese platters and cold meats. It’s perfect on party nibbles too! I made it with a large Papaya from Indonesia, so I think you’ll probably need 2 -4 normal papayas. Remove the seeds and peel them before weighing. If the papaya is not ripe, you’ll need to add more sugar. If you use sterilized jars, the chutney can be kept in a cool place for months.

Ingredients

1 Tbsp vegetable oil
1 red onion
2 cloves of garlic, peeled
2 cm piece ginger, peeled
2cm piece turmeric
1 red chilli
1 tsp cumin seeds
1 tsp black peppercorn,
650g peeled & deseeded papaya flesh
5 Tbsp muscovado sugar
100 ml white wine vinegar
½ sea salt

Instructions

Finely chop the onion and garlic, then the ginger and turmeric roots. Deseed the chilli and remove the veins with a knife, then chop the chilli flesh finely.
Heat the oil in a heavy-based pot and fry the onion for 5 minutes. Add the ginger, garlic, turmeric, chilli and cumin seeds.
Meanwhile, cut the papaya into small chunks. Coarsely grind the black peppercorns.
Add the papaya and peppercorn to the pan, then pour in the vinegar and add the sugar and salt. Stir, then bring to the boil. Reduce the heat and simmer for 20-30 minutes until you have a thick, sticky chutney, stirring occasionally.
Spoon the hot chutney into sterilized jars and seal.
When the jars cooled down completely, store them in a dark place.
When opened, store the jars in the refrigerator.