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.
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Matty Heimgartner
[email protected]I love the combination of papaya and vinegar in this chutney. It's a great way to add some sweetness and acidity to your dishes.
Sofia Bepary
[email protected]This is a great recipe for using up ripe papayas. The chutney is sweet, tangy, and delicious.
Hussein Ahmad
[email protected]I've never made chutney before, but this recipe was so easy to follow. The chutney turned out great and I'm so glad I tried it.
Ssema Abdul
[email protected]This chutney is a great way to add some sweetness and acidity to your dishes.
Chris Young
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Sekai Mangena
[email protected]I love the way the flavors of this chutney develop over time. It's even better the next day!
Lee Jee
[email protected]This chutney is so versatile. I've used it as a dipping sauce for spring rolls, as a marinade for chicken, and as a topping for grilled salmon.
Vusi Makhubo
[email protected]I've made this chutney several times now and it's always a hit. It's the perfect condiment for grilled chicken or fish.
pontsho mphethi
[email protected]This is a great recipe for using up ripe papayas.
Ndjoraa Miriam Rukero Munamava
[email protected]I made this chutney for a potluck and it was a huge success. Everyone loved it!
Kyleigh Currie
[email protected]This is a great recipe for a summer party. It's light and refreshing, and the flavors are perfect for a warm day.
Lizzy Dizzy
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Erik Holmberg
[email protected]This papaya chutney is delicious! I made it last night and it was a hit with my family. The flavors are so well-balanced and the sweetness of the papaya is perfectly complemented by the acidity of the vinegar. I will definitely be making this again.