Pawpaw Chutney

[Guest guest]

Pawpaw (Papaya) Chutney

 

2 1/2 cups lemon juice

8 ounces sugar

4 tablespoon grated ginger

2 bay leaves

2 blades mace

6 whole cloves

1/2 tsp. cinnamon

2 tablespoons white peppercorns

1 tablespoon white mustard seed

2 teaspoons asofoetida

1 teaspoon salt

3 1/4 pound pawpaw (papaya)  ripe or slightly under ripe

2 1/4 pounds ripe tomatoes skinned

2 hot chilies seeds removed

1 pound sultanas

2 tablespoons finely grated ginger

1 tablespoon salt

1 pound brown sugar

 

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 lemon juice and

pour into sterilized bottles for further use. Chutney: dice pawpaw and place in

a large stainless steel pot with remaining ingredients and 2 liters of lemon

juice. Slowly bring to the boil, then simmer for 2 hours or until the mixture

has a jam-like consistency. 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. For a smoother texture, the pawpaw, tomatoes,

chilies, sultanas and ginger can be pureed in a food processor before cooking.