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.
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 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
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.
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.
Spoon the hot chutney into the sterilised jars and seal. Leave to cool, then store in a dark place for up to 4 weeks.
Typical values per item when made using specific products in recipe