Best 3 Papaya Ketchup Recipes

**Indulge in a Tangy Twist with Papaya Ketchup: A Culinary Journey from Traditional to Unique Creations**

Embark on a culinary adventure with papaya ketchup, a delectable condiment that adds a burst of tangy sweetness to your favorite dishes. This lesser-known gem originates from Southeast Asia, where it's a beloved staple, but its versatility has earned it a place in kitchens worldwide. From the classic Filipino papaya ketchup, a ubiquitous accompaniment to fried dishes, to innovative variations like spicy, roasted red pepper, and even green papaya ketchup, this condiment offers a range of flavors to tantalize your taste buds. Whether you're looking to add a tropical touch to your burgers and fries, elevate the taste of grilled meats, or create exciting dipping sauces, papaya ketchup is your secret weapon. In this article, we present a collection of papaya ketchup recipes that showcase its diverse culinary applications. From traditional Filipino to unique twists, these recipes will guide you in crafting this delectable condiment at home, ensuring your meals burst with flavor.

Here are our top 3 tried and tested recipes!

PAPAYA KETCHUP

Papaya Ketchup image

Another recipe from one of my favourite cookbooks - Marcus Samuelsson! This is one I haven't tried yet as I haven't seen any nice ripe papayas yet, but I think it sounds awesome! He says it goes good with grilled shrimp or chicken and with roti.

Provided by Cadillacgirl

Categories Sauces

Time 7m

Yield 2 cups

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 garlic clove, minced
2 tomatoes, seeded and roughly chopped or
1 cup chopped canned tomato
1 serrano chili, seeds and ribs removed, finely chopped
1/2 teaspoon sugar
1 tablespoon rice wine vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
1 ripe papaya, peeled, seeded, rougly chopped (about 1 cupt)
1 lime, juice of

Steps:

Heat the olive oil in a large saute pan over med hig hieat.
Add the garlic and saute for 2 to 3 min, until softened.
Add the tomatoes, chili, sugar, and vinegar, reduce the heat to med, and cook, stirring frequently, until the tomatoes are very soft, about 5 minutes. Remove from heat and let cool slightly.
Transfer tomato mixture to a blender.
Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth.
Store in a tightly cover container in the fridge for up to 5 days.

ROASTED PAPAYA WITH BROWN SUGAR

Roasted Papaya with Brown Sugar image

Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons light-brown sugar
1/4 teaspoon ground ginger
2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
1/4 teaspoon cayenne pepper
1 lime, cut into 4 wedges

Steps:

Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Nutrition Facts : Calories 109 g, Fiber 4 g, Protein 1 g, Sodium 9 g

PAPAYA GLAZED SHRIMP WITH RED PEPPER VINAIGRETTE

Papaya Glazed Shrimp with Red Pepper Vinaigrette image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 red peppers, diced and juiced
2 tablespoons honey
1 tablespoon hot red pepper flakes
2 tablespoons Thai fish sauce
1 papaya, seeded and diced
2 tablespoons ketchup
2 tablespoons soy sauce
1 cup mango nectar
2 teaspoons hot pepper sauce
12 shrimp, peeled and deveined
6 cloves garlic, sliced
Olive oil
1 (14-ounce) can hearts of palm, drained and cut lengthwise
1 lime, juiced
2 tablespoons cilantro
Salt

Steps:

Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes.
Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree.
Grill shrimp, continuously basting with the papaya sauce.
Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt.
Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top.

Tips:

Choose ripe papayas for a sweeter and more flavorful ketchup.
Use a food processor or blender to puree the papayas until smooth.
Add vinegar, sugar, and spices to taste.
Simmer the ketchup over low heat until it has thickened to your desired consistency.
Canning the ketchup in a water bath canner will extend its shelf life.

Conclusion:

Papaya ketchup is a delicious and versatile condiment that can be used on a variety of dishes. It is a great way to use up ripe papayas, and it is also a healthier alternative to store-bought ketchup. With its sweet and tangy flavor, papaya ketchup is sure to please everyone at the table.