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.