Papaya chutney is a luscious tropical jam that makes good use of a fruit grown all over the Caribbean. Spread it on slices of bread or serve it alongside grilled or roasted chicken or pork. A version without the allspice is made in Senegal where it is called confiture de papaye.
Pawpaw Chutney
Course: Sauces, CondimentsCuisine: Dominica, Jamaica1.5
pintsPapaya chutney is a luscious tropical jam that makes good use of a fruit grown all over the Caribbean. Spread it on slices of bread or serve it alongside grilled or roasted chicken or pork.
Ingredients
Papaya, peeled, seeded and chopped — 1 pound
Sugar — 1 pound
Water — 1 cup
Lime juice — 3 tablespoons
Gingerroot, minced — 1 tablespoon
Allspice berries — 2 or 3
Salt — pinch
Directions
- Pulse half the papaya in a food processor or blender until it is in small chunks. Puree the remaining papaya.
- In a large saucepan, stir together the papaya and the remaining ingredients. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, for 30 to 40 minutes.
- Spoon into sterilized half-pint jars, seal and refrigerate or process in a boiling water bath.
Pawpaw Chutney Notes and Variations
- Substitute mango or pineapple for half of the papaya.
- Replace the water with 1 1/4 cups rum.
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