Curried Papaya Chutney Recipes

MUSTARD SEED AND PAPAYA CHUTNEY

Mustard Seed and Papaya Chutney image

A sweet and savory chutney perfect for veggie burgers or on the side along with curries.

Categories Side Dish Condiments Indian Relishes Easy Curry

Time 50m

Yield 16

Number Of Ingredients 14

Ingredients

white vinegar
water
sugar
mustard seeds
papayas
curry powder
red onion
white vinegar
water
sugar
mustard seeds
papayas
curry powder
red onion

Steps:

Combine vinegar, water, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy, about 8 minutes. Add papayas and curry powder. Cook about 30 minutes more, stirring often until papaya becomes soft and start becoming mushy but still can see chunks. Remove from heat and mix in onion. It can be served right away. For better result, pack mixture into jar and refrigerate 1 week before using.

Nutrition Facts :

CURRIED PAPAYA CHUTNEY

Curried Papaya Chutney image

Make and share this Curried Papaya Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories Chutneys

Time 40m

Yield 1 jar of chutney

Number Of Ingredients 9

Ingredients

2 fully ripe papayas (seeded and finely chopped)
1 cup white vinegar
1/4 cup water
1/4 cup brown sugar
1 tablespoon mustard seeds (Crushed)
3/4 teaspoon salt
1 teaspoon garam masala
1 tablespoon curry powder
1 medium onion, finely chopped

Steps:

Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
Cook until liquid becomes syrupy.
Add papayas and curry powder, salt, garam masala.
Cook 2 minutes more, stirring constantly.
Remove from heat and mix in onion.
Cool to the room temperature.
Pour in jar and refrigerate for 5 days before using.

CURRIED PINEAPPLE CHUTNEY

Curried Pineapple Chutney image

Categories Sauce Fruit Vinegar Orange Pineapple Curry Bell Pepper Spring Jalapeño Simmer Bon Appétit

Yield Makes about 7 1/2 cups

Number Of Ingredients 9

Ingredients

6 tablespoons vegetable oil
1 large red onion, chopped
2 medium-size red bell peppers, chopped
5 tablespoons minced seeded jalapeño chilies
3 tablespoons curry powder
9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
1 1/2 cups orange juice
1 1/2 cups apple cider vinegar
1 1/2 cups (packed) golden brown sugar

Steps:

Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY

Curried Beef Samosas with Mango-Papaya Chutney image

Categories Beef Herb Appetizer Fry Mango Papaya Curry Fall Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 36

Number Of Ingredients 18

Ingredients

For chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
For samosas
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Vegetable oil (for deep-frying)

Steps:

for chutney:
Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
Make samosas:
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

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