A tangy summertime tropical treat that goes well with most things; curries, burgers, salads, vegan cheese. I used our Moxarella – Vegan Mozzarella recipe here on quite a tropical ploughman’s style platter.
Mango and papaya are two of my favourite fruits, although getting good ones can be tough in Wales. I’ve noticed more papayas becoming available and the key to a papaya is to get them nice and ripe. The skin should be almost completely yellow and orange and it should feel a little soft. When I’ve eaten papayas in more tropical places, they go from just ripe to woah, take it easy, way too ripe in around 10 minutes. It seems that in cooler climates, papayas are more relaxed. Ours took around 4 days to ripen in a fruit bowl with bananas, if you want to keep it from ripening, pop it in the fridge. I think a ripe papaya is a match for a ripe mango and, in India especially, is probably a 1/5 of the price. No wonder Christopher Columbus called it ‘The Fruit of the Angels’.
I’ve worked on a organic farm which grew papayas in India. I became pretty good at harvesting them. This entails using a long piece of bamboo, standing under the tree and jabbing (gently) a ripe papaya with your bamboo appendage, they’re the yellow/ orange ones, and in approximately less than a second, catching the falling papaya with your free hand. This is a tricky business and takes practice and the reactions of a mongoose, of which there was family of living just beside my hut. This was in Tamil Nadu. Most mornings we harvested the crops for the local market, a fascinating array of produce created in a relatively small area, using mainly permaculture farming practices.
Papaya Chutney |cool Runnings Foods
I was writing parts of Peace & Parsnips atthe time, in the sweltering heat of summertime, the farming was a day job of sorts. It was a organic farm in a community called Auroville. A fascinating place. The farm was called Solitude Farm and I also cooked lunch there with the women in the kitchen. I learned much, mainly about using tropical ingredients like yams, banana flowers, plantains, various flowers, purple amaranth, snake gourds, plenty of coconut, and all kinds of other things. Surprisingly for me, basil and little sweet cherry tomatoes grew like weeds all over the place. We cooked on wood fires, crouching on the floor. I loved it. The restaurant used only organic produce grown on the farm, even the rice and peanuts.
I’ve also harvested mango’s. It’s a more dangerous undertaking. Mango trees do not want you to pick their fragrant fruits. Goggles and gloves can be useful.
This chutney is quick n’ easy, give it a whirl and be sure to let us know how it goes in the comments below.
Mango And Papaya Chutney
This is a lower sugar chutney, I prefer it that way. This has a good balance I feel, but if you like a very stick and sweet chutney, you may prefer a few more tablespoons of sugar.
Papayas are easy to skin, you can use a potato peeler or a sharp knife. Then just scoop out all the big black shiny seeds. The seeds are edible, quite peppery and bitter. Your papaya flesh should be soft and deep orange/ pink in colour.
When you cut into a mango, be sure to trim away as much fruits as possible from the seed. There can be quite a bit of fruit hidden around the seed.
Plastic Chutney Recipe
Papayas can be huge, but in Britain, they are sold quite small, lets say around 8-10 inches in length. That’s the size we use here. Avoid papayas which are bruised or have lots of black spots.
In a sauce pan, add the oil and warm on medium high heat. Add the cumin, cinnamon and coriander seeds, stir a few times, for around 30 seconds. Then add the onions and ginger. Fry for 6 minutes, until soft, then add the rest of the spices followed by the fruit and then finally, the sugar and vinegar. Stir well and bring to a simmer. Leave to cook for 35 minutes, until the chutney thickens.
Allow to cool, then spoon into a sterilised jar and use within three days. This chutney is ideal served with your favourite curries, salads, burgers or why not try a tropical cheeze platter.
Pepper Papaya Pineapple Chutney Recipe
Papaya is very high in vitamin C and is also a good source of folates, vitamin A and fibre. Papayas help to support our immune system, are anti-inflammatory and may well keep our hearts healthy.
© 2020 The content on this website is not free to take. Please contact us in writing if you wish to re-use any of the photos or content displayed on beach house kitchen. Thank you.Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Mango Papaya Chutney Mit Minze
This is one of those chutney recipes that seems to have a taste of its own. Tropically sweet, yet deeply rich with a wonderful earthy spiciness that gives it that essential edge.
It’s absolutely divine when paired with typical Indian snacks like potato bhajis or mushroom pakora and will also mix well in your favorite curries.
Having said that, it’ll mix well with cold cuts, cheese and on top of a sandwich too. That’s the beauty of this recipe… it’s got you covered in just about any scenario!
Mango Vs. Papaya: What's The Difference? (with Photos)
It’s popular throughout the Indian subcontinent, with every region having its own take on the recipe. Papaya chutney is also known by different names in different places.
The plastic chutney Bengali type is less spicy and omits the chilies and mustard seeds in favor of raisins for a sweeter taste.
This raw papaya chutney recipe is more like the traditional green papaya chutney recipe, with raw papaya, garlic cloves, garam masala, chili powder and lemon juice bringing some serious flavor!
Indian Mango Chutney Recipe
There’s a good chance you’ve never handled this beautiful tropical fruit before. If that’s the case, here’s a quick step-by-step on how to prepare raw papaya:
Use a teaspoon or dessert spoon to scrape out the seeds. Scrape with care – you don’t want to remove all that luscious papaya from the center of the fruit. You can keep the seeds to grind up and use as seasoning for other recipes – they taste similar to black pepper.
The mildly sweet, buttery taste of papaya makes it ideal to pair with other fruits. If you want to add a new dimension to this chutney, simply swap out half the papaya called for in the recipe below for one of the following fruits:
Saftig Gegrillter Lachs Mit Papaya Mango Salsa
Passion fruit – another great tasting tropical fruit, the super sweet taste of passion fruit will combine with papaya to create a burst of flavor
So… you want to add a little spice? Or perhaps you want to add some extra zest? Add any of the following to your papaya chutney to really tantalize those taste buds:
When it comes to fruit chutney and booze, port and papaya make a perfect pairing. Add a cheeseboard and call off the rest of the day.
Salmon With Spicy Mango Chutney
Of course, you could actually make a boozy chutney. Simply pour in 125ml (½ cup) of port at the end of cooking time and jar up your chutney as soon as possible.
As with any chutney, a cheeseboard would make an ideal partner. You could spread it on toast – add avocado for a bonus – or add it as the star turn in your favorite sandwich.
Any roasted meats, hot or cold, would taste fantastic with a side of this chutney. I’m talking roast chicken, turkey, pork, ham… you name it. Speaking of ham, try this chutney with a specialty ham, like parma or jamon serrano.
Mango Chutney With Stem Ginger
If you’re a fan of Indian cuisine, you could also add this to your favorite curry. Add a tablespoon towards the end of the cooking process for extra depth of flavor.
Don’t stop with this recipe! There’s plenty more chutney magic to keep you busy in the kitchen. Here are just a few recipes to whet your appetite:
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