Papaya Chutney

Name: Papaya Chutney (A ripe-papaya relish)
Yield: Makes 3½ cups (1 kg)
Cuisine: Indian
Ingredients: 10 black peppercorns, crushed; 1 teaspoon roasted kale til (black sesame seeds); 2 tablespoons kakdi magaz (dried cucumber seeds); ¼ cup (50 ml) malt vinegar; 1 large red onion, peeled and cubed; 1-inch (2½-cm) piece fresh ginger, chopped; 1 pound (500 grams) sugar; 1 large ripe papaya, peeled, seeded, and thinly sliced; 1 teaspoon table salt; 1 teaspoon cumin seeds; 1 tablespoon vegetable oil

A ripe-papaya relish

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

When you have a lot of papaya in the house, bottle it up! I made this chutney one Sunday afternoon when the smell of ripening papaya hung heavily in our home. My daughters complained about the smell so I started cooking. Now they praise this chutney, and it has become a regular preserve on our table. This goes well spread on bread.

Ingredients

1 pound (500 grams) sugar
1 large ripe papaya, peeled, seeded, and thinly sliced

Asia
India
Vegan

Method

Place a nonstick saucepan over medium heat. Add the sugar and 1 cup (200 ml) water, and bring to boil. Cook for 5 to 7 minutes or until you get a thin syrup.
Add the papaya a