Curried Papaya Chutney
Elevate your culinary repertoire with this vibrant and aromatic Curried Papaya Chutney, a tropical twist on the classic condiment. Bursting with the natural sweetness of ripe papaya and enriched with bold flavors from curry powder, cumin, and chili flakes, this chutney strikes the perfect balance of sweet, savory, and spicy. A touch of brown sugar and white vinegar adds a tangy depth, while fresh ginger and garlic infuse a zesty bite. Whether served as a condiment alongside grilled meats, used as a topping for cheese platters, or paired with warm naan bread, this chutney is a versatile delight. Ready in just 35 minutes and easily customizable with optional raisins, it’s a quick and easy recipe that delivers homemade sophistication. Perfect for food lovers seeking unique flavor combinations and tropical-inspired condiments!
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Recipe Information
Ingredients
- 2 cups (diced) Ripe papaya
- 1 medium (finely chopped) Onion
- 2 large (minced) Garlic cloves
- 1 tablespoon (finely grated) Fresh ginger
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili flakes
- 0.33 cup Brown sugar
- 0.25 cup White vinegar
- 0.33 cup Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 0.33 cup (optional) Raisins
Instructions
Peel the papaya, remove the seeds, and dice into small cubes. Finely chop the onion, mince the garlic, and grate the fresh ginger.
Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Stir in the curry powder, ground cumin, and chili flakes. Cook for 1 minute to toast the spices and enhance their flavors.
Add the diced papaya, brown sugar, white vinegar, water, and salt to the pan. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until the papaya softens and the mixture thickens to a chutney-like consistency.
If using raisins, stir them in during the last 5 minutes of cooking.
Taste and adjust seasoning if needed. Allow the chutney to cool slightly before transferring it to a clean, airtight jar or container.
Serve warm, at room temperature, or chilled. Store leftover chutney in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.2 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
