Chutney is a popular side dish with origins in Indian cuisines. Chutneys are extremely diverse and can include anything from what others might call a relish, salsa, or even jelly or jam. They can be chunky or smooth and range widely in terms of flavors and spice.
Chutneys are usually made fresh and can be made from a variety of fruits, vegetables, and spices. To make a chutney, select ingredients are mixed together then simmered slowly to blend and infuse the flavors.
Papaya is a nutritional powerhouse of a tropical fruit. They are a rich source of natural vitamin C and vitamin A and are a great source of fiber. Papayas are also known for their ability to aid in digestion both due to their high natural fiber content and the fact that they contain papain, an enzyme that aids in the digestion of proteins.
In this papaya raisin chutney recipe, sweet papaya gets some extra snap from warm and comforting spices, ginger, and dry mustard. Golden raisins add to the texture of the chutney. This chutney is very easy to make and goes well with chicken, pork, and even as a spread for toast.
Chutneys tend to be chunky by nature and this recipe is no exception. If you prefer to make a smooth sauce, simply puree the cooked and cooled mixture in a food processor before serving. You'll never go back to store-bought chutney after tasting this delicious homecooked chutney!
*Note: When making homemade chutneys, fresh ingredients are key. While papaya can be found in grocery stores year-round, the peak season for the fruit is early summer and fall.
- 2 tablespoons vegetable oil
- 1 large sweet onion, chopped
- 2 large cloves garlic, finely minced
- 1/4 cup cider vinegar
- 1 cup light brown sugar (packed)
- 3 tablespoons (1 to 2 limes) fresh lime juice
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 3/4 teaspoon dry mustard
- 5 cups papaya (peeled, seeded, and finely chopped*)
- 2/3 cups golden raisins
After 5 minutes, remove from heat and cool to room temperature.
Chill for 2 hours in the refrigerator before serving. Refrigerate any leftovers in a covered glass container.