Pawpaw chutney

Yield: 1 servings

Measure Ingredient
2½ litre Vinegar
250 grams Sugar
60 grams Bruised ginger
2 \N Bay leaves
2 \N Blades mace
6 \N Whole cloves
½ \N Cinnamon quill
2 tablespoons White peppercorns
2 \N Cloves garlic; roughly chopped
1 tablespoon White mustard seed
1 teaspoon Salt
1½ kilograms Pawpaw; ripe or slightly
\N \N ; under-ripe
1 kilograms Ripe tomatoes; skinned
2 \N Hot chillies; seeds removed
500 grams Sultanas
30 grams Finely grated ginger
30 grams Finely chopped garlic
2 \N Onion; very finely chopped
1 tablespoon Salt
500 grams Brown sugar


1. Vinegar: Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour.

Strain vinegar and pour into sterilized bottles for further use.

2. Chutney: Dice pawpaw and place in a large stainless steel pot with remaining ingredients and 1⅕ litres of spiced vinegar. Slow bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency.

3. Remove from heat and spoon into sterilized jars and seal immediately.

Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. This chutney is very good with pork, ham or lamb.

Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas, ginger and onions can be pureed in a food processor before cooking.

Converted by MC_Buster.

Per serving: 3592 Calories (kcal); 4g Total Fat; (0% calories from fat); 14g Protein; 973g Carbohydrate; 0mg Cholesterol; 8841mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 59 Other Carbohydrates

Converted by MM_Buster v2.0n.

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