Pawpaw Chutney

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Pawpaw Chutney Ingredients

SPICED VINEGAR	1 ts Salt
2 1/2 l Vinegar	1 1/2 kg Pawpaw; ripe or slightly
250 g Sugar	; under-ripe
60 g Bruised ginger	1 kg Ripe tomatoes; skinned
2 Bay leaves	2 Hot chillies; seeds removed
2 Blades mace	500 g Sultanas
6 Whole cloves	30 g Finely grated ginger
1/2 Cinnamon quill	30 g Finely chopped garlic
2 tb White peppercorns	2 Onion; very finely chopped
2 Cloves garlic; roughly	1 tb Salt
1 tb White mustard seed	500 g Brown sugar

Instructions for Pawpaw Chutney

1. Vinegar: Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour. Strain vinegar and pour into sterilized bottles for further use. 2. Chutney: Dice pawpaw and place in a large stainless steel pot with remaining ingredients and 1.2 litres of spiced vinegar. Slow bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency. 3. Remove from heat and spoon into sterilized jars and seal immediately. Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. This chutney is very good with pork, ham or lamb. Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas, ginger and onions can be pureed in a food processor before cooking. Converted by MC_Buster. Per serving: 3592 Calories (kcal); 4g Total Fat; (0% calories from fat); 14g Protein; 973g Carbohydrate; 0mg Cholesterol; 8841mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 59 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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