- Yield: 5 cups
- Prep Time: 30 minutes
Caribbean Red chutney
On our side of the world, chutney is usually served with chicken or pork. This recipe can certainly do that, but don't discount it as a great topping for bagels, toast and crackers. For a great party appetizer, serve with cream cheese and crackers.
- 2 tbs canola oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup cider vinegar
- 1 cup light brown sugar, packed
- 2 limes
- 1 tbs (about 1
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/2 tsp sea salt
- 1 tsp dry mustard
- 1/2 Caribbean Red papaya, peeled and finely chopped; discard seeds
- 1 cup raisins
In a large saucepan over medium-high heat, heat the canola oil. Add the onion and garlic and sauté for 2 minutes.
Add cider vinegar, brown sugar, juice of 2 limes, ginger, cinnamon, nutmeg, allspice, salt and dry mustard. Stir until combined.
Add the papayas and raisins. Stir to coat.
Reduce heat to low. Simmer for 10 minutes; stir occasionally.
Remove from heat and let cool.
Refrigerate in a covered container at least 2 hours before serving.
Will keep refrigerated up to 3 weeks, frozen up to 3 months.