Be the first to Papaya raisin chutney gets snap from spices and ginger. It is very easy to make and goes well with chicken, pork, and even as a spread for toast. Chutneys are chunky by nature. If you prefer a sauce, simply puree the cooked and cooled mixture in a food processor.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 Tablespoons vegetable oil
- 1 large sweet onion, chopped
- 2 large cloves garlic, finely minced
- 1/4 cup cider vinegar
- 1 cup light brown sugar, packed
- 3 Tablespoons (1 to 2 limes) fresh lime juice
- 1 Tablespoon minced fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 3/4 teaspoon dry mustard
- 5 cups papayas, peeled, seeded, and finely chopped
- 2/3 cups golden raisins
Preparation:
Heat oil in a large heavy saucepan. Add onion and saute for 2 minutes. Add garlic and saute 1 additional minute, stirring often.
Add cider vinegar, brown sugar, lime juice, ginger, cinnamon, nutmeg, allspice, salt, and dry mustard. Stir until well-combined. Add papayas and raisins. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Chill for 2 hours before serving. Refrigerate any leftovers in a covered glass container.
Yield: about 1-1/2 quarts
Add cider vinegar, brown sugar, lime juice, ginger, cinnamon, nutmeg, allspice, salt, and dry mustard. Stir until well-combined. Add papayas and raisins. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Chill for 2 hours before serving. Refrigerate any leftovers in a covered glass container.
Yield: about 1-1/2 quarts
