Papaya Chutney from Namibia
Pane-Bistecca
Papaya (called pawpaw) grows almost everywhere in northern Namibia, it is a frugal plant. Papaya chutney goes really well with everything, whether meat or vegetables, it does not always have to be curry! I often use chutney in marinades and on cheese buns. This pawpaw chutney is simple, delicious and cooked quickly!
And another post for Volkermampft’s Kulinarische Weltreise, traveling to Namibia this month.
And another post for Volkermampft’s Kulinarische Weltreise, traveling to Namibia this month.
Ingredients
1 kg semi-ripe Papayas
250 g Brown Sugar
250 ml White Wine Vinegar
10 g Ginger, grated
4 cloves of Garlic, grated
1 large red Onion, chopped
¼ tsp Salt
½ tsp Chili Flakes
Instructions
1
Step 1
Place the vinegar, sugar, garlic and onion in a deep pot and heat over medium heat. When it reaches boiling point, cover, and simmer for 10 minutes.
2
Step 2
Meanwhile, peel the papaya and cut it into pieces. Now add them to the pot, mix well and simmer covered for 1 hour.
3
Step 3
Then mix in the salt and chili. Simmer uncovered for another 20 minutes.
4
Step 4
Now puree the chutney, then pour into clean jars.
Notes
It can be stored unopened for up to 6 months, opened in the refrigerator about 4 weeks.
- Wilma von Pane-Bistecca mit Schwarzaugen-Kuhbohnen Dip aus Namibia und Papaya Chutney aus Namibia und Mielie Pap – Maismehl Pappe und Kapana
- Regina von bistroglobal mit Rusks
- Susanne von magentratzerl mit Pap en Wors
- Petra aka Cascabel von Chili und Ciabatta mit Erste Erfahrungen mit dem Potjie – Wildgulasch mit Kartoffeln und Möhren
- Kathrina von Küchentraum & Purzelbaum mit Namibische Milktarte
- Britta von Brittas Kochbuch mit Namibischer Bananenkuchen und Namibisches Straußengulasch und Rock Shandy
- Simone von zimtkringel mit Mielie Bread
Und diese süssen Tierchen mochte mich sehr!
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And these cute little animals liked me very much!
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