Papaya Chutney

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 1/4 kg
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
  • Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
  • Let them cool slightly and coarsely chop.
  • Peel and finely chop the root ginger and garlic cloves.
  • Halve, seed and chop the chillies.
  • Put all ingredients into a preserving pan.
  • Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
  • Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
  • Seal the jars and label.
  • Keep in a cool, dark place.
  • The chutney can be used immediately but it improves if stored for 2 weeks before using.
Advertisement