Pawpaw-Tomato-Jalapeno Chutney

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   ["In a pot, combine 1/4 cup sugar and 1/2 a cup of water. Stir and let look for a minute or two before adding the green chilies and chopped tomatoes", "Let cook for 2 - 3 minutes, or till the tomatoes 'glaze' and take on some shine", "Add the pawpaw, stir and let cook for 10 - 15 minutes with the lid off, stirring often till pawpaw is 'cooked' and translucent. (I like a mix of pureed and chunky so while in the pot, I mash gently)", "Remove from the heat and stir in the lime juice and half of the lime zest. Check and add more lime zest if desired.", "I've never canned these - I don't know if the composition lends itself to canning. Instead, I refrigerate some, for up to 3 days and freeze the rest in small batches, for up to 3 months, pulling out and allowing it thaw in the fridge when needed.

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   I like it best served cold."]

* Per serving · 4 servings · Values may vary.

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