Papaya Chutney

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 kg unripe pawpaw or 1 kg papaya
• 100 g cashew nuts
• 50 g fresh gingerroot
• 3 cloves garlic
• 2 fresh hot red chilies
• 225 g golden raisins
• 450 g brown sugar
• 480 ml cider vinegar
• 2 teaspoons salt

Recipe

• 1 peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
• 2 toast the cashew nuts on a baking tray in a 180 c/350 f oven until lightly browned.
• 3 let them cool slightly and coarsely chop.
• 4 peel and finely chop the root ginger and garlic cloves.
• 5 halve, seed and chop the chillies.
• 6 put all ingredients into a preserving pan.
• 7 simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
• 8 spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• 9 seal the jars and label.
• 10 keep in a cool, dark place.
• 11 the chutney can be used immediately but it improves if stored for 2 weeks before using.