Papaya Chutney is a traditional Namibian recipe for a classic chutney made of semi-ripe papaya with spices in a sugar and vinegar base. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Papaya Chutney.
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This is a classic Namibian chutney made with semi-ripe papaya, brown sugar, fresh ginger, onions, salt and chilli. It tastes great with almost anything from venison roast to chicken wings or it can be used as a spread on a slice of bread. It’s also a great flavour addition to stews and curries.
Ingredients:
1kg semi ripe papaya, peeled, de-seeded and cubed
250g brown sugar
250ml white wine vinegar
1 tsp fresh ginger, peeled and minced
2 garlic cloves, peeled and finely diced
4 medium onions, peeled and sliced into rounds
¼ tsp sea salt
⅓ tsp crushed chilli
Method:
Combine the vinegar, sugar, ginger and onions in a medium-sized saucepan over medium heat. Once the mixture begins to boil cover the pan and cook for 10 minutes.
At this point add the papaya pieces to the pan, mix well to combine, cover with a lid and cook for 60 minutes.
At the end of this time stir in the salt and chilli, and continue cooking, uncovered, for 20 minutes more over medium-low heat.
Use a potato masher to mash the chutney until it reaches your desired consistency (I like it slightly chunky).
Take off the heat then carefully spoon the chutney into sterilized and warmed jam jars. Seal with a lid and set aside to cool before labelling and storing. It will keep in a cool and dry place for up to six months. Once opened store in your refrigerator.
