Papaya Chutney
Recipe type: Appetizer
Cuisine: Indian, Thai
Prep time: 
Cook time: 
Total time: 
Delightfully sweet and tangy chutney. Good as an appetizer or as an ingredient in your favorite Indian or Thai dishes.
  • 2 pounds papayas
  • 3½ tablespoons toasted cashews, chopped
  • 3 tablespoons shredded fresh ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons diced green chilies
  • 2 cups brown sugar, firmly packed
  • 1¾ cup rice or white wine vinegar
  • 1½ teaspoons salt
  1. Peel the papaya, scrape out and discard the seeds and cut the flesh into cubes (approximately 1").
  2. Place cashew on a baking tray in a 350° F oven and toast until lightly browned.
  3. Cool nuts slightly, then coarsely chop.
  4. Peel and shred root ginger.
  5. Mix all ingredients in heavy sauce pan.
  6. Bring ingredients to a boil, reduce heat and simmer, stirring occasionally, for 30 minutes, or until the liquid is reduced and thickened.
  7. Seal chutney in an air tight container.
  8. Refrigerate or store in a cool, dark place.
The chutney can be used immediately but it improves if stored for 2 weeks before using.
Recipe by Living FODMAP Free at