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.
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
How to Make It
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.
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