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:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

Steps:

• 1. Place all ingredients in a medium saucepan and cook gently uncovered over low heat for 2 hours, stirring periodically. 2. Ladle immediately into hot canning jars to seal. Can be stored unsealed for up to six months in the refrigerator.

Steps:

• Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
• Cook until liquid becomes syrupy.
• Add papayas and curry powder, salt, garam masala.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and mix in onion.
• Cool to the room temperature.
• Pour in jar and refrigerate for 5 days before using.

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:

• Put all ingredients in a large pot, except for the rum and the lemon juice.
• Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
• Turn off the heat and stir in the rum and lemon juice.
• Transfer to clean warm jars and seal.

Steps:

• Mix the ingredients in a large bowl and serve.

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.