This mango papaya chutney is easy to make and absolutely exquisite. It is great to make when mangoes are in season and at a good price.
This mango papaya chutney goes beautifully with pork but it is also delicious on crackers with cream cheese or a croissant with goat cheese.
In the video you will hear me say 1 1/2 cups of cider vinegar. This is a mistake. You will need 1/2 a cup of vinegar and 1 cup of water for this.
You can make this and preserve it so that you have a frugal gift from your kitchen for special celebrations.
Here is what you will need for this delectable mango papaya chutney:
Makes about four cups
3 large mangoes, peeled and chopped
1 small Latin American papaya, peeled, seeded and chopped
2 cups brown sugar
½ small red onion, finely chopped
½ small yellow onion, finely chopped
½ cup cider vinegar
1 cup water
¼ cup minced fresh ginger
1 jalapeno pepper, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 limes juiced (1 teaspoon zested)
Place the chopped fruit in a bowl. Add ½ cup brown sugar and set aside to let fruit render juice.
Place the vinegar, water, onions, ginger, nutmeg, cinnamon and cloves in a heavy pot. Bring to a boil. Reduce heat and simmer slowly for 20 minutes.
Add the fruit and jalapenos to the vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.
Mash the fruit with a potato masher and cook for an extra 15 minutes. Add the lime juice and zest and turn off heat. Preserve it in hot jars as per instructions. Enjoy!