Papaya Chutney – “Sweet, fruity & a spice explosion”
Papaya Chutney. We could have also added this recipe to the categories: “taste the waste”. A few days ago I purchased two really beautiful ripe papayas for Moritz because he wanted to try to make a salad out of them. Unfortunately, we found out that you need non-ripe papayas for it. There we were, two persons who really do not like papaya who have two ripe papayas and hate to waste. What to do? We cut one in small pieces and froze them for some ice cream and had some other plans for the other one. I remembered a really good recipe for a mango chutney, so I thought why not try it with papaya? And guess what: it tastes exactly as good as with mango. So if you are trying this recipe and like it, you will enjoy the mango version as well 🙂
How you do it:
- Cut the onion into small cubes, as well as the ginger and the garlic.
- Peel the papaya and take out the seeds before you cut it in thumbnail big cubes as well.
- Add all the ingredients into a big pan and put it on medium heat.
- You do not have to open up the cardamom capsules, you just have to make sure to take them out before you serve.
- Let your chutney simmer for around 30-40 min before your fill it into a cleaned jar.
- Leave your chutney in the fridge and use it within 2 weeks after opening.
Truefoodsblog
We have purchased some really good fresh cheese lately, which we are now enjoying with the chutney 🙂
Went to your site and found this wonderful recipe for chutney. I was very pleasantly surprised to know that the recipe showed itself immediately, instead of having to weed through all the pages of “set-up” before you get to the recipe; like most of these sites do.
Thank You!
As for the chutney, it was delicious, simple and a great starting point. If I wanted to add, subtract or swap out the ingredients. Perhaps, I’ll use this recipe when it’s harvest time with other fruits. It will definitely be part of my canning recipes this fall. Again
Thanks.