Prep Time: 15 mins
Cooking: 1 hr
Ensure you have a thick bottomed saucepan suitable for jam making.
With a glut of Papaya here on the Costa Tropical, I’m looking for all types of recipes to use them up. What better than Chutney?
Similar to traditional spiced mango chutney, this fruit chutney is bursting with aromatic Indian spices & flavour.
- 1 tablespoon Avocado or Olive oil
- 2 teaspoons fresh Ginger , finely grated or ginger paste
- 2 cloves Garlic , finely crushed
- 1 red Chili , sliced (if you require less heat, remove seeds and membrane)
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon Turmeric
- 1/4 teaspoon ground Cardamom
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon Salt
- 2 large Papaya & 1 Guava peeled and diced
- 1-2 cups Sugar (I used coconut sugar)
- 1 cup white vinegar
1) Saute the ginger, garlic and red chilies in the oil, for a minute.
2) Add the spices and saute for another minute.
3) Add the diced Papaya, Guava, Sugar, Salt, and Vinegar and stir to combine.
4) Heat until it bubbles and then reduce to low heat. Steady simmer for 1 hour. Ensure to stir regularly to avoid sticking.
5) Remove from heat and allow it to cool slightly.
6) If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
7) Fill sterilised jam jars, add grease proof seal & lid. The chutney will store in the fridge (unopened) for around 2 months.
Categories: Asian Food, World Flavours