Best Papaya Chutney Recipes

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

PAPAYA MANGO CHUTNEY

Steps:

• Put all ingredients in a large pot, except for the rum and the lemon juice.
• Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
• Turn off the heat and stir in the rum and lemon juice.
• Transfer to clean warm jars and seal.

PINEAPPLE PAPAYA CHUTNEY

Steps:

• Mix the ingredients in a large bowl and serve.

PAPAYA CHUTNEY

Steps:

• Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
• Remove from the heat and allow the chutney to cool.

PAPAYA CHUTNEY

Steps:

• Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
• Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
• Let them cool slightly and coarsely chop.
• Peel and finely chop the root ginger and garlic cloves.
• Halve, seed and chop the chillies.
• Put all ingredients into a preserving pan.
• Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Seal the jars and label.
• Keep in a cool, dark place.
• The chutney can be used immediately but it improves if stored for 2 weeks before using.

PORK TENDERLOIN ADOVADA W/MANGO AND PAPAYA CHUTNEY

Steps:

• Chutney: In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool. Pork Adovada: Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning. Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork. It's delicious!

PAPAYA CHUTNEY

Steps:

• 1. Place all ingredients in a medium saucepan and cook gently uncovered over low heat for 2 hours, stirring periodically. 2. Ladle immediately into hot canning jars to seal. Can be stored unsealed for up to six months in the refrigerator.

CURRIED PAPAYA CHUTNEY

Steps:

• Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
• Cook until liquid becomes syrupy.
• Add papayas and curry powder, salt, garam masala.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and mix in onion.
• Cool to the room temperature.
• Pour in jar and refrigerate for 5 days before using.

PEPPER PAPAYA PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients except chili paste.
• Cook over medium heat for 1 hour or until mixture has syrupy consistency.
• Fold in chili paste.

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY RECIPE | EPICURIOUS.COM

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

MANGO-PAPAYA CHUTNEY

Steps:

• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)

SMOKEY FILET WITH SERRANO-PAPAYA SALSA AND SERRANO-MINT-CILANTRO CHUTNEY

Steps:

• Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
• Preheat the oven to 375 degrees F.
• In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
• Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
• To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
• In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.