Summary

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

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Instructions

1. 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.
2. 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.
3. 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.