Hawaiian Papaya Chutney Recipes

Steps:

• Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
• Remove from the heat and allow the chutney to cool.

Steps:

• Pare the papayas and cut into pieces.
• Simmer sugar and vinegar together for about 20 minutes to form a syrup.
• Add the salt and all other ingredients.
• Simmer in a heavy kettle, stirring constantly, for about 1 hour, or till papaya is soft and the mixture is as thick as jam.
• Seal in hot sterilized jars.
• Let stand for some days before using.

Steps:

• In a large pot, combine vinegar, sugars, spices and chile pepper. Bring to a boil and boil for 30 minutes.
• Stir in onions, garlic, raisins and ginger. Boil another 30 minutes.
• Add mangos and almonds (if using). Reduce heat to low and simmer for 30 minutes.
• Pour into sterilized jars to 1/2 inch below lid level and seal. Process for safety.

Steps:

• Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
• Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
• Let them cool slightly and coarsely chop.
• Peel and finely chop the root ginger and garlic cloves.
• Halve, seed and chop the chillies.
• Put all ingredients into a preserving pan.
• Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Seal the jars and label.
• Keep in a cool, dark place.
• The chutney can be used immediately but it improves if stored for 2 weeks before using.