The cool thing about chutney is that it’s made the same way as jam, with the same ingredients… minus the powdered pectin and careful measuring. In other words, minus the headache. And, honestly, it’s quite a bit more authentic for West Africa. To give the chutney a bit of body I used the natural pectin found in orange peel. The result? A sweet, tropical chutney laced with the slightest hint of bitter orange peel (don’t be scared – it really is just a hint – nothing like bitter orange marmalade).
| Servings |
| 2 mason jars |
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The cool thing about chutney is that it’s made the same way as jam, with the same ingredients… minus the powdered pectin and careful measuring. In other words, minus the headache. And, honestly, it’s quite a bit more authentic for West Africa. To give the chutney a bit of body I used the natural pectin found in orange peel. The result? A sweet, tropical chutney laced with the slightest hint of bitter orange peel (don’t be scared – it really is just a hint – nothing like bitter orange marmalade).
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Ingredients
- 6 cups papaya , flesh (about 2 medium papayas, seeded and scooped from skin)
- 3/4 cup orange juice (with pulp, about 1 large orange juiced)
- 1 1/2 tsp orange peel
- 1/2 lemon , freshly juiced
- 1 cup sugar
Servings: mason jars
Units:
Instructions
- Add papaya to a medium pot with sugar, orange peel, orange juice and lemon juice. Check for seeds and fish them out with a fork.
- Simmer for about an hour, stirring occasionally. Keep uncovered so the liquid can evaporate, naturally thickening the mixture. If, after an hour, you still have extra large chunks of papaya, simply mash them lightly with a potato masher.
- NOTE: Your blast-of-sunshine chutney may need more or less cooking time depending how moist your papayas are and how loose (or tight) you like chutney. And also depending on if you used a larger pot (more evaporation) or smaller (less evaporation).
- Once done, ladle into two mason jars.
Recipe Notes
NOTE: You may want to adjust the amount of sugar based on how sweet your papayas are. Just remember, as it cools it will taste less sweet. That’s a scientific fact. Share that at the next cocktail party you go to. You’ll be a smartypants.