Papaya Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg papaya, if possible not yet ripe
- 100 g cashew nuts
- 50 g iner, fresh
- 3 cloves garlic, large
- 2 chilli pepper (s), red, fresh, hot
- 225 g sultanas
- 450 g cane suar
- 500 ml vinegar (apple cider vinegar)
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Peel the papayas and scrape out the stones. Cut the pulp into cubes of 2.5 cm. Roast the cashew nuts in a preheated oven for about 10 minutes at 180 degrees until golden, let them cool slightly and roughly chop.
- Peel and finely chop ginger and garlic cloves, do not grate. Halve the chili peppers, remove the seeds and finely chop the pods. Put all ingredients in a saucepan and simmer gently for 30 minutes, stirring occasionally, until a creamy chutney results.
- Fill sterilized, preheated jars with the chutney up to 3 mm below the rim, close and store in a cool, dark place. You can eat it straight away, but after two weeks the chutney has developed its full flavor.
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