CHILLI AND PAWPAW CHUTNEY
I had way to much paw paw so I decided to try the Chilli and Pawpaw Chutney recipe and WOW it is yummy!
Makes approximately 5 cups of chutney which can be kept up to 6 months.
- 7 black peppercorns
- 1 whole nutmeg
- 1 pawpaw, peeled and coarsely chopped
- 2 apples, peeled and coarsely chopped
- 2 tomatoes, peeled and coarsely chopped
- 500 ml (2 cups) yellow sugar
- 750 ml (3 cups) white vinegar
- 10 ml (2 teaspoons) coarse salt
- 3 fresh red chillies, deseeded and finely chopped
- 10 ml (2 teaspoons) fresh grated ginger
Combine all the ingredients in a saucepan.
Stir constantly until the sugar is dissolved.
Let the chutney simmer uncovered for approximately 1 ½ hours or until it has thickened.
Remove peppercorns and nutmeg.
Spoon the hot chutney into hot sterilised jars.
Seal the jars while they are still hot.
Photo: Lisinda Blaauw
