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.

Recipe by Cooking Light November 2005


Recipe Summary

13 servings (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

77 calories; calories from fat 1%; fat 0.1g; protein 0.7g; carbohydrates 19.9g; fiber 1.3g; iron 0.3mg; sodium 5mg; calcium 18mg.