Ingredients for Papaya Mango Chutney
- Mangoes
- Papayas
- Onions
- Red Chilies
- Ginger
- Garlic Cloves
- Curry Powder
- Ground Cumin
- Ground Allspice
- Turmeric
- Raisins
- Tomatoes
- 500g brown sugar
- 250ml white wine vinegar
- 1 tsp salt
- Dark Rum
- Juice of 1 lemon
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How to Make Papaya Mango Chutney
- Combine 1 kg ripe papaya, chopped; 1 kg ripe mango, chopped; 500g brown sugar; 250ml white wine vinegar; 1 large onion, finely chopped; 2-3 green chilies, finely chopped (adjust to taste); 1 tbsp ground ginger; 1 tsp ground cloves; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; and 1 tsp salt in a large, heavy-bottomed pot.
- Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer for approximately 1 hour, stirring frequently. The chutney is ready when it has thickened considerably and reduced in volume.
- Remove from heat and stir in 50ml dark rum and the juice of 1 lemon. Stir well to combine.
- Carefully transfer the hot chutney into sterilized, warm jars, leaving a small space at the top. Seal tightly and allow to cool completely. Enjoy immediately or let the flavors deepen for several weeks for an even richer taste.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
883g
Fat
1g
Carbs
83g
