Papaya Chutney

Oxmoor House
5 half pints


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1 quart chopped papaya
2 cups peeled, cored, and chopped cooking apple
1 cup firmly packed brown sugar
3/4 cup white vinegar
1/2 cup water
1/2 cup raisins
1/4 cup chopped onion
3 tablespoons lime juice
2 tablespoons canned, chopped green chiles
1 tablespoon chopped candied ginger
1 teaspoon salt
2 cloves garlic, crushed
1/4 cup chopped almonds


Combine all ingredients, except almonds, in a stainless steel stockpot. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add almonds; cook, uncovered, 30 minutes, stirring occasionally. Mash fruit mixture lightly with a potato masher.

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

Created date

February 2010