Papaya Chutney
Transform your meals with the vibrant flavors of Papaya Chutney—a sweet and tangy condiment that’s bursting with tropical goodness and a hint of warming spices. Made with ripe papaya, brown sugar, and aromatic spices like ginger, cinnamon, and turmeric, this delectable recipe balances sweetness with a gentle kick of red chili powder. Enhanced with the tartness of white vinegar and the natural chewiness of raisins, this chutney is simmered to perfection for a velvety texture. Perfect as a dip, spread, or accompaniment to grilled meats, curries, or cheese boards, this quick and easy recipe takes only 35 minutes from prep to finish. Store it in the fridge for up to two weeks and add a bold twist to your everyday meals.
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Recipe Information
Ingredients
- 2 cups (peeled, deseeded, and diced) Ripe papaya
- 0.5 cups Brown sugar
- 0.25 cups White vinegar
- 0.25 cups Water
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic
- 0.5 teaspoons Red chili powder
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground turmeric
- 0.5 teaspoons Salt
- 0.25 cups Raisins
- 1 teaspoon Mustard seeds
- 1 tablespoon Vegetable oil
Instructions
Peel the papaya, remove the seeds, and dice it into small cubes measuring about ½-inch each.
Heat the vegetable oil in a medium-sized saucepan over medium heat. Add the mustard seeds and let them sizzle until they start to pop, about 30 seconds.
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes or until fragrant, stirring constantly to prevent burning.
Add the diced papaya to the pan and stir well to combine with the aromatics.
Add the brown sugar, white vinegar, and water to the pan. Stir until the sugar dissolves completely.
Sprinkle in the red chili powder, ground cinnamon, ground turmeric, and salt. Stir to evenly coat the papaya.
Add the raisins and mix well.
Lower the heat to a simmer and cover the pan with a lid. Let the mixture cook for 20-25 minutes, stirring occasionally to prevent sticking, until the papaya becomes soft and the chutney thickens.
Once done, remove the chutney from the heat and allow it to cool slightly.
Transfer the chutney into a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks.
Serve as a condiment with your favorite dishes or enjoy as a spread.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 127.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1770 mg | 38% | |
*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.
