Green papaya chutney

Papaya chutney.
Papaya chutney. Photo: Quentin Jones

Use green papaya when the more traditional green mango isn't in season. Both work well. This chutney complements Indian-style dishes.


1.5kg green papaya or mango, peeled and cut into cubes

60g fresh ginger, peeled and grated

6 garlic cloves, chopped

1 large onion, chopped

1 tsp salt

½ tsp chilli flakes

2 cups castor sugar

1 cup cider vinegar

5 black peppercorns

10 cardamon pods

1 bay leaf


Place papaya, ginger, garlic, onion, salt, chilli and sugar in a pot. Cover and stand overnight in the fridge.

The next day, cook over a medium heat until thickened, about one hour.

Stir through vinegar, peppercorns, cardamom pods and bay leaf.

Bring back to the boil, allow to cool slightly then pour into sterilised jars.

Keep for one month before eating.