Papaya Chutney

3 cups

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).


  • 3 medium papayas, peeled, seeded, and chopped (about 2 cups)

  • 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber

  • ½ green or red bell pepper, or a combination, finely chopped

  • ¼ whole lime, diced

  • 2 teaspoons ground ginger or minced peeled fresh ginger

  • 3 teaspoons coarse salt

  • 1 cup white vinegar

  • 1 ½ cups sugar

  • ¾ 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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