Green Papaya (Pawpaw) Chutney

Thank you Tony for sending me this recipe. Our pawpaw tree dropped a branch in the high winds the other day. It is laden with green pawpaws and I was wondering how to use them.
1.5 Kg green pawpaw, peeled, de-seeded and cubed (green mangoes can be used)
60 gm fresh ginger, peeled and grated chilli flakes,
6 cloves of garlic, chopped
1 large onion, chopped
1 tsp salt
1/2 tsp chilli flakes
2 cups castor sugar
1 cup cider vinegart
5 black peppercorns
10 cardamon pods, crushed
1 bay leaf
5-6 sterilized 250 gm jars with lids
Place the pawpaw, ginger, garlic, onion, salt, chilli and sugar in a large pot. Cover and stand overnight in the fridge.
The next day cook, over a medium heat for about an hour, until it thickens.
Stir in the vinegar, peppercorns, cardamon and bay leaf. Bring back to the boil.
Allow to cool slightly. Pour into sterilized jars and seal with the lid.
Keep for a month before starting to eat.
Will keep unopened for a year.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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