Ingredients
1 kg just-ripe Papaya (-2 large) peeled, deseeded and chopped
1 onion, chopped
2 inches fresh ginger, peeled and chopped
4 garlic cloves, minced
200g brown sugar or jaggery
125ml-150ml white vinegar
125ml -150ml water
Spices
1 tbsp red chilli powder
1 tbsp garam masala
Salt to taste
Cooking Steps
Step 1
Peel, deseed and chop the papaya into cubes and keep aside.
Step 2
Combine the chopped onion, ginger, garlic, brown sugar (or jaggery), white vinegar, water and red chilli powder in a large saucepan. Bring to a boil over medim high heat, stirring until the sugar completely dissolves.
Reduce the heat to low and simmer uncovered for 5 minutes.
Stir in the cubed papaya, garam masala, and a pinch of salt Mix thoroughly to coat the fruit in the spiced liquid..
Step 3
Cook uncovered over low heat, stirring occasionally - and more frequently toward the end to prevent catching - until the liquid reduces, the papaya becomes tender, and the chutney thickens to a glossy, dark jam-like consistency (approximately 30-40 minutes)
Step 4
Remove from the heat, taste and adjust salt or vinegar if needed. Let cool completely before transferring to sterilized glass jars.
Serve: delicious as part of a cheeseboard or with a ploughmans lunch