Total Time
Prep 10 mins
Cook 30 mins

Chutney with truly delectable taste with crunch of curry and onions !

Ingredients Nutrition


  1. Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
  2. Cook until liquid becomes syrupy.
  3. Add papayas and curry powder, salt, garam masala.
  4. Cook 2 minutes more, stirring constantly.
  5. Remove from heat and mix in onion.
  6. Cool to the room temperature.
  7. Pour in jar and refrigerate for 5 days before using.
Most Helpful

4 5

Made this recipe using freshly made Garam Masala (176687). I wanted to can the chutney and give it away for Xmas presents, so I did change the cooking directions some what. Basically dumped everything into the pot and cooked for 30 minutes. I did use the hot water bath treatment. This recipe gave me 7 little half pint jars. Note: I found that using my canner, these jars got "lost" so I washed small decorative pebbles (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. They stayed in place and worked like a charm. The chutney tasted great from the pot...think how great it would be once it has mellowed a bit!!!