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Papaya Chutney

Papaya Chutney

Oxmoor House JANUARY 1985

  • Yield: 5 half pints

Ingredients

  • 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

Preparation

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.

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Papaya Chutney recipe

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