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.

Yield: 13 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 19.9g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 5mg
  • Calcium: 18mg


  • 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


  1. Place cloves and peppercorns on a double layer of cheesecloth. Gather the edges of cheesecloth together; tie securely to form a bag.
  2. 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.
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