Plum Papaya Chutney Food

PAPAYA CHUTNEY

Steps:

• Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
• Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
• Let them cool slightly and coarsely chop.
• Peel and finely chop the root ginger and garlic cloves.
• Halve, seed and chop the chillies.
• Put all ingredients into a preserving pan.
• Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Seal the jars and label.
• Keep in a cool, dark place.
• The chutney can be used immediately but it improves if stored for 2 weeks before using.

PLUM CHUTNEY

Steps:

• Wash, pit and chop the plums.
• Wearing gloves, stem, seed and chop the peppers.
• Put the plums, cranberries and peppers in a large kettle.
• Add the ginger, peeled and grated.
• Add the water, sugar, vinegar and spices.
• Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
• Bring to a boil and boil for 10 minutes to sterilize.
• Simmer the fruit mixture until thickened, about 20 minutes.
• Remove the keffir lime leaves and cardamom.
• Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
• (Generally, boil for 5 minutes.) Boiling water process 15 minutes.

PAPAYA CHUTNEY RECIPE

Steps:

• Place the onion, ginger, garlic, sugar, vinegar, water and chilli powder in a saucepan and bring to a boil.
• Continue to cook for 5 minutes.
• Tip in the papaya and garam masala, then season to taste.
• Cook for 10 minutes or until the chutney thickens to the desired consistency.
• Spoon into hot, sterilised jars. Seal and then let it cool down.
• Serve as part of a cheeseboard. Enjoy!

PLUM CHUTNEY

Steps:

• Combine sugars and vinegar in a large saucepan.
• Bring to a boil, stirring until sugars dissolve.
• Add remaining ingredients; mix well and bring to a boil.
• Reduce heat and cook gently 45-50 minutes until thickened.
• Stir often to keep chutney from scorching.
• Pour into hot sterilized jars and seal.
• **Allowat least one month to season before opening.

HAWAIIAN PAPAYA CHUTNEY

Steps:

• Pare the papayas and cut into pieces.
• Simmer sugar and vinegar together for about 20 minutes to form a syrup.
• Add the salt and all other ingredients.
• Simmer in a heavy kettle, stirring constantly, for about 1 hour, or till papaya is soft and the mixture is as thick as jam.
• Seal in hot sterilized jars.
• Let stand for some days before using.