New This Month

Papaya Chutney


Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 3 cups

Source: Mad Hungry, December 2010


  • 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
  • 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
  • 1/2 green or red bell pepper, or a combination, finely chopped
  • 1/4 whole lime, diced
  • 2 teaspoons ground ginger or minced peeled fresh ginger
  • 3 teaspoons coarse salt
  • 1 cup white vinegar
  • 1 1/2 cups sugar
  • 3/4 cup water


  1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.

  2. Remove from the heat and allow the chutney to cool.

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