0 0
Curried Papaya Chutney

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 fully ripe papayas (seeded and finely chopped)
1 cup white vinegar
1/4 cup water
1/4 cup brown sugar
1 tablespoon mustard seeds (crushed)
3/4 teaspoon salt
1 teaspoon garam masala
1 tablespoon curry powder
1 medium onion, finely chopped

Nutritional information

613.9
Calories
45 g
Calories From Fat
5 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
1804.1 mg
Sodium
134.1 g
Carbs
16.2 g
Dietary Fiber
95.4 g
Sugars
8.3 g
Protein
2058g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Curried Papaya Chutney

Features:
    Cuisine:

    Made this recipe using freshly made Garam Masala (176687). I wanted to can the chutney and give it away for Xmas presents, so I did change the cooking directions some what. Basically dumped everything into the pot and cooked for 30 minutes. I did use the hot water bath treatment. This recipe gave me 7 little half pint jars. Note: I found that using my canner, these jars got "lost" so I washed small decorative pebbles (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. They stayed in place and worked like a charm. The chutney tasted great from the pot...think how great it would be once it has mellowed a bit!!!

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Curried Papaya Chutney, Chutney with truly delectable taste with crunch of curry and onions !, Made this recipe using freshly made Garam Masala (176687) I wanted to can the chutney and give it away for Xmas presents, so I did change the cooking directions some what Basically dumped everything into the pot and cooked for 30 minutes I did use the hot water bath treatment This recipe gave me 7 little half pint jars Note: I found that using my canner, these jars got lost so I washed small decorative pebbles (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes They stayed in place and worked like a charm The chutney tasted great from the pot think how great it would be once it has mellowed a bit!!!, Chutney with truly delectable taste with crunch of curry and onions !


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Put a Heavy Bottomed Pan Over Medium Heat and Add Vinegar,Water, Sugar and Mustard and Bring to Boil.

    2
    Done

    Cook Until Liquid Becomes Syrupy.

    3
    Done

    Add Papayas and Curry Powder, Salt, Garam Masala.

    4
    Done

    Cook 2 Minutes More, Stirring Constantly.

    5
    Done

    Remove from Heat and Mix in Onion.

    6
    Done

    Cool to the Room Temperature.

    7
    Done

    Pour in Jar and Refrigerate For 5 Days Before Using.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Should Be Sinful Triple Chocolate
    previous
    Should Be Sinful Triple Chocolate
    Featured Image
    next
    Ultimate Spicy Black Bean and Lentil Veggie Burgers
    Should Be Sinful Triple Chocolate
    previous
    Should Be Sinful Triple Chocolate
    Featured Image
    next
    Ultimate Spicy Black Bean and Lentil Veggie Burgers

    Add Your Comment

    three + 8 =