PAPAYA CHUTNEY
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
- Remove from the heat and allow the chutney to cool.
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Mulat Zeleke
[email protected]I'm allergic to papaya, so I can't try this chutney.
Elsie Ashurst
[email protected]This chutney looks delicious, but I don't have time to make it right now.
Ahmad raza Raza
[email protected]I found this chutney to be a bit bland. I think it could use more spices.
Jesnique Kivits
[email protected]This chutney is a bit too sweet for my taste, but it's still pretty good.
Rainy Days
[email protected]I love this chutney! It's the perfect blend of sweet and spicy.
Bright Nkrumah
[email protected]This chutney is a great way to use up ripe papayas. It's also a great condiment to serve with grilled meats or fish.
y4ng JodzZ
[email protected]I was pleasantly surprised by how delicious this chutney is. I'm not usually a fan of papaya, but the chutney was so flavorful that I couldn't resist.
Eilidh Davies
[email protected]This is the best papaya chutney recipe I've tried. The flavors are well-balanced and the chutney has a nice consistency.
Swaburinah Nusu
[email protected]I've made this chutney several times and it always turns out great. It's so easy to make and the ingredients are readily available.
James Hideatug
[email protected]This papaya chutney was an explosion of flavors! It was sweet, tangy, and had the perfect amount of heat. My family and friends couldn't get enough of it, and it was a huge hit at our last potluck.