Plum Papaya Chutney
Packed with vibrant flavors and a perfect balance of sweet, tangy, and spicy elements, Plum Papaya Chutney is a versatile condiment that will elevate any meal. Featuring ripe plums and papaya as the star ingredients, this chutney is infused with warm spices like cinnamon and cumin, a hint of heat from red chili flakes, and a subtle zing from apple cider vinegar. Sautéed red onion, fresh ginger, and garlic add complexity, while a touch of brown sugar enhances its natural sweetness. Slow-simmered to a luscious texture with chunks of fruit for added substance, this chutney pairs beautifully with roasted meats, cheese boards, or even as a spread for sandwiches. Ready in just under an hour, it’s easy to make and keeps well in the fridge for up to two weeks. Perfect for adding gourmet flair to everyday meals or special occasions, Plum Papaya Chutney is a must-try recipe for fans of bold, fruit-forward flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium plums
- 1 small, ripe papaya
- 1 small red onion
- 1 tablespoon, freshly grated ginger
- 2 cloves, minced garlic
- 0.5 teaspoon red chili flakes
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 cup water
- 1 tablespoon olive oil
Instructions
Wash and pit the plums, then roughly chop them into small pieces. Peel, de-seed, and dice the papaya into small cubes.
Peel and finely dice the red onion. Set aside.
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the diced onion and sauté until soft and translucent, about 3 to 4 minutes.
Stir in the garlic, grated ginger, and red chili flakes. Cook for another 30 seconds to release their aroma.
Add the plums, papaya, brown sugar, apple cider vinegar, cinnamon, cumin, salt, and water to the saucepan. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the fruits soften and the mixture thickens.
Use a wooden spoon or potato masher to lightly mash some of the fruit during cooking, leaving some chunks for texture.
Taste and adjust seasoning with more salt or sugar if needed.
Remove the chutney from the heat and let it cool completely.
Transfer the cooled chutney to a sterilized jar or airtight container. Refrigerate and use within 2 weeks.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 109.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1818 mg | 39% | |
*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.
