PAPAYA CHUTNEY
Make and share this Papaya Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 1h20m
Yield 1 1/4 kg
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2867.5, Fat 40.7, SaturatedFat 8.4, Sodium 4452.1, Carbohydrate 628.4, Fiber 25.2, Sugar 528.5, Protein 25.1
SPICED PLUM CHUTNEY
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Provided by Mary Cadogan
Categories Condiment, Snack
Time 1h10m
Yield Makes about 2kg/4lb 8oz
Number Of Ingredients 10
Steps:
- Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
CURRIED PAPAYA CHUTNEY
Make and share this Curried Papaya Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 40m
Yield 1 jar of chutney
Number Of Ingredients 9
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.
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