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Writer's pictureEco-Logic Resort

Papaya Chutney

Updated: Sep 16, 2020


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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