Best 7 Papaya Chutney Recipes

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

PAPAYA CHUTNEY

Steps:

• Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
• Remove from the heat and allow the chutney to cool.

CURRIED PAPAYA CHUTNEY

Steps:

• Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
• Cook until liquid becomes syrupy.
• Add papayas and curry powder, salt, garam masala.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and mix in onion.
• Cool to the room temperature.
• Pour in jar and refrigerate for 5 days before using.

PAPAYA CHUTNEY

Steps:

• 1. Place all ingredients in a medium saucepan and cook gently uncovered over low heat for 2 hours, stirring periodically. 2. Ladle immediately into hot canning jars to seal. Can be stored unsealed for up to six months in the refrigerator.

PEPPER PAPAYA PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients except chili paste.
• Cook over medium heat for 1 hour or until mixture has syrupy consistency.
• Fold in chili paste.

PORK TENDERLOIN ADOVADA W/MANGO AND PAPAYA CHUTNEY

Steps:

• Chutney: In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool. Pork Adovada: Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning. Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork. It's delicious!