Papaya-Golden Raisin Chutney

The sweet-tart flavor of this chutney goes well with turkey, especially smoked turkey, and roast pork and lamb. If you don't have cheesecloth, wrap the spices in a coffee filter and tie with strings.


13 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 19.9 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 5 mg
Calcium 18 mg


12 whole cloves
10 black peppercorns
1/2 cup water
1/3 cup sugar
1/3 cup cider vinegar
4 cups diced peeled papaya (about 2 1/2 pounds)
1 cup golden raisins
1 tablespoon minced crystallized ginger
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander


Place cloves and peppercorns on a double layer of cheesecloth. Gather the edges of cheesecloth together; tie securely to form a bag.

Combine water, sugar, and vinegar in a saucepan; bring to a boil. Add cheesecloth bag, papaya, raisins, ginger, hot pepper sauce, and coriander; reduce heat, and simmer 35 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Discard cheesecloth bag. Spoon chutney into a bowl; cover and chill.