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    You are in: Home / Recipes / Curried Papaya Chutney Recipe
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    Curried Papaya Chutney

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mini Ravindran's Note:

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

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    jar of ...

    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 17, 2007


      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!!!

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    Nutritional Facts for Curried Papaya Chutney

    Serving Size: 1 (2058 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 613.8
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 1804.0 mg
    Total Carbohydrate 134.1 g
    Dietary Fiber 16.2 g
    Sugars 95.3 g
    Protein 8.3 g

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