Ingrédients pour Papaya Chutney
- 3 lbs firm ripe papaya (about 2 medium), peeled, seeded and cut into 1 inch cubes
- 1 cup raw cashew nuts
- 1/4 cup peeled & finely chopped fresh gingerroot
- 2 tablespoons peeled & finely chopped garlic
- 2 -3 red chilies, seeded and finely chopped (adjust to taste)
- 1/2 cup golden raisins
- 1 1/4 cups brown sugar
- 1 cup cider vinegar
- 1 teaspoon salt
- 1/4 cup water
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
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Comment préparer Papaya Chutney
- Preheat oven to 180°C (350°F). Spread cashew nuts on a baking tray and toast until lightly browned (about 8-10 minutes). Let cool slightly and coarsely chop.
- Peel, seed, and cut the papaya into 2.5 cm cubes.
- Peel and finely chop the ginger and garlic.
- Halve, seed, and finely chop the chilies (adjust quantity to your spice preference).
- In a large preserving pan, combine the papaya, cashews, ginger, garlic, chilies, vinegar, sugar, water, salt, cumin, and turmeric.
- Bring the mixture to a boil, then reduce heat to low, and simmer gently, stirring occasionally with a wooden spoon, for 30-40 minutes, or until the chutney has thickened and reduced to your desired consistency.
- Sterilize jars by washing them thoroughly and then placing them in a boiling water bath for 10 minutes. Let cool.
- Spoon the hot chutney into the warmed, sterilized jars, leaving about 3 mm of headspace at the top.
- Seal the jars tightly with lids.
- Label the jars with the date.
- Let the chutney cool completely. Store in a cool, dark place. While it can be used immediately, the flavor will deepen and improve over 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
185 g
Sugar
2113g
Fat
41g
Carbs
209g