Papaya Chutney

1. 1

   Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.

2. 2

   Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.

3. 3

   Let them cool slightly and coarsely chop.

4. 4

   Peel and finely chop the root ginger and garlic cloves.

5. 5

   Halve, seed and chop the chillies.

6. 6

   Put all ingredients into a preserving pan.

7. 7

   Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.

8. 8

   Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.

9. 9

   Seal the jars and label.

10. 10

    Keep in a cool, dark place.

11. 11

    The chutney can be used immediately but it improves if stored for 2 weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.