Ingredients for Pepper Papaya Pineapple Chutney
- Fresh Pineapple
- 1 ripe papaya, peeled and chopped into 1-inch chunks
- Gingerroot
- Sugar
- Hot Chili Paste
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How to Make Pepper Papaya Pineapple Chutney
- Peel and chop 1 ripe papaya into 1-inch chunks. Peel, core, and chop 1 ripe pineapple into 1-inch chunks.
- Finely chop 1/2 cup red bell pepper and 1/4 cup red onion.
- Mince 2 cloves garlic and 1 inch ginger.
- In a medium saucepan, combine the chopped papaya, pineapple, bell pepper, red onion, garlic, ginger, 1/2 cup brown sugar, 1/4 cup white vinegar, 1/4 cup water, and 1 teaspoon ground cumin.
- Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 45-50 minutes, or until the mixture has thickened and reduced to a syrupy consistency, stirring occasionally to prevent sticking.
- Remove from heat and carefully stir in 1-2 teaspoons of chili paste (start with less and add more to your desired spice level).
- Let the chutney cool completely before transferring to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
602g
Fat
2g
Carbs
62g
