GREEN PAPAJA RELISH

Recipe posted and photo: Petré Van Jaarsveld
Ek het altesaam 9 kg gekook en ook die rosyntjies weggelaat..

• 1.5 kg (3 pounds) green papaya, peeled, seeded, chopped coarsely
• 2 medium brown onions (300 g), chopped coarsely
• 4 cloves garlic, chopped finely
• 2 cm (¾-inch) piece fresh ginger (10g), grated
• 3 fresh long red chillies, sliced thinly
• 1 cup (150 g) raisins
• 4 medium ripe tomatoes (600 g), peeled, chopped coarsely
• 2 cups (500 ml) white vinegar
• 1 teaspoons coarse cooking salt (kosher salt)
• 1 teaspoon ground allspice
• 1 ½ cups (330 g) raw sugar
• Combine papaya, onion, garlic, ginger, chilli, raisins, tomato, vinegar, salt and spice in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until fruit is tender.
• Add sugar; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until relish is thick.
• Spoon hot relish into hot sterilised jars; seal immediately.
• Label and date jars when cold.
• Tips:
• Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away.
• This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli.