papaya-tomatillo relish

8 servings
1 tablespoon Salad oil
½  Small onion, thinly sliced
¼ teaspoon Ground cinnamon
⅛ teaspoon Cayenne pepper
1 pounds Tomatillos, finely chopped
1 small Papaya cut 1/4 inch chunks
⅓ cup Cider vinegar
¼ cup Packed brown sugar
¼ cup Dried currants

Sweet papayas and tart tomatillos combine in this unique fruit relish.

Serve hot or cold with lamb, pork, hamburgers, stews, curries.

Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and cayenne pepper. Cook, stirring often, until onion is soft - about 7 min.

Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil over high heat; then boil uncovered stirring occasionally, until liquid has evaporated. Pack into hot half-pint containers or into a refrigerator container. Cover tightly. Makes about 2 half-pints.

Storage time up to 3 weeks in refrigerator.

¼ cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat, 3 mg sodium.

Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by Elizabeth Rodier Sept 93

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