Waitrose and Partners
Papaya & black pepper chutney

Papaya & black pepper chutney

This lightly spiced chutney is super-versatile and delicious with all manner of dishes, from a cheese sandwich to an Indian curry. 

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Gluten freeVeganVegetarian
  • Makes3
  • CourseAccompaniment
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 2 tbsp Vegetable oil
  • 1 red onion, finely sliced
  • 25g ginger, peeled
  • 4 clove/s garlic, peeled
  • 1 red chilli, halved
  • 1 tsp cumin seeds
  • 2 tsp black peppercorns, coarsely ground
  • 1½kg papaya (around 3-4 papaya), peeled, deseeded and chopped into small chunks
  • 200g light brown soft sugar
  • 150ml white wine vinegar
  • ½ tsp fine sea salt

Method

  1. Sterilise 3 x 300ml jars (see waitrose.com/howtosterilisejars for instructions). Meanwhile, pour the oil into a large saucepan and put on a medium heat. Stir in the sliced onion and fry for 5 minutes until starting to soften.

  2. While the onions are cooking, cut the ginger into fine matchsticks and finely slice the garlic and red chilli (removing the seeds for a milder chutney). Stir into the pan, along with the cumin seeds and black peppercorns and cook, stirring, for 1 minute. Add the papaya, sugar and vinegar to the pan and bring to the boil. Reduce the heat just a little, so it is gently bubbling, and cook for 20-25 minutes until you have a thick, fragrant chutney. Season with the salt.

  3. Spoon the hot chutney into the sterilised jars and seal. Leave to cool, then store in a dark place for up to 4 weeks.

Nutritional

Typical values per item when made using specific products in recipe

Energy

72kJ/ 17kcals

Fat

0.5g

Saturated Fat

0g

Carbohydrates

3.2g

Sugars

3.2g

Fibre

0.5g

Protein

0g

Salt

0g

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