GREEN PAPAYA CHUTNEY
6 cups green papaya, peeled and cut into 1-inch cubes
2 cups finely chopped onion
1 cup seedless raisins
4 cloves garlic, chopped
6 fresh hot red peppers, seeded and chopped
4 red or green bell peppers, seeded and chopped
¼ cup ginger root, finely grated
½ teaspoon allspice
2 cups tomatoes, peeled and chopped
1 Tablespoon salt
2 cups vinegar
2 ½ cups sugar
Put all ingredients except sugar into a large pan, bring to boil
Lower heat and simmer for 30 minutes
Add sugar and cook uncovered, stirring from time to time until mixture is thick, about 45 minutes
Process and seal in canning jars while still hot
Like all chutneys, this one is a little better if you let it age for a few months before using it. Chutney is generally used as a condiment or a sauce. Mix a bit of it in sour cream or yogurt and you have a good dip to go with your munchies. When you’re down to poverty rations, a bit of chutney with your plain rice turns bland refugee fare into a South Asian delicacy.
Resep geplaas en foto: Wilna Dorfling Ek’t hierdie op die internet gekry ,
contributed by Robin H.
