The Food Forest of the Thai Child Development Foundation has many, many papaya trees. And we use papaya as a vegetable when green unripe, or as a fruit when orange. Papaya chutney is a great way to use that abundance of papaya. We serve it as a condiment our buffet table. And as a spread with our flatbread.
PAPAYA CHUTNEY
Prep time: 15 minutes - Cook time 1 hour - Makes 6 small jars
INGREDIENTS
2 cups sugar
1 cup white vinegar
1 kg ripe papaya
1 medium onion
1/4 cup of grated fresh ginger
1 garlic clove
1 teaspoon mustard seeds, whole (if you do not have mustard seeds, you can replace it by a teaspoon of mustard)
1/4 teaspoon red chili pepper
EQUIPMENT
Stove
Big pan
Wooden spoon
Blender/hand blender
Airtight Jars for storage
PREPARATION
Peel and cut the papaya
Chop the onion
Grate the ginger
Mince the garlic
Sterilize your jars with hot water
METHOD
Make a syrup from the sugar and vinegar: combine in a pot, bring to a boil, stir until the sugar is dissolved
Add the remaining ingredients and simmer, uncovered until syrupy
Let thicken slightly for 45 minutes to an hour, stir occasional
Pour into jars
Let cool down before storing
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!
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