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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 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
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
 

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