Papaya chutney

Ingredients for 1 servings:

• 1 kg papaya, preferably not yet ripe
• 100 g cashew nuts
• 50 g fresh ginger
• 3 cloves garlic, large
• 2 chili peppers, red, fresh, hot
• 225 g sultanas
• 450 g cane sugar
• 500 ml vinegar (apple cider vinegar)
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with grilled food, cheese or as a dip or spread, makes approx. 1.25 kg

Peel the papayas and scoop out the seeds. Cut the flesh into 2.5 cm cubes. Roast the cashews in a preheated oven at 180 degrees Celsius for about 10 minutes until golden brown, let cool slightly, and then roughly chop. Peel the ginger and garlic cloves and finely chop, but do not grate. Halve the chili peppers, remove the seeds, and finely chop the peppers. Place all ingredients in a saucepan and simmer gently for 30 minutes, stirring occasionally, until a smooth chutney forms. Fill sterilized, preheated jars with the chutney to within 3 mm of the rim, seal, and store in a cool, dark place. It can be eaten immediately, but the chutney will develop its full flavor after two weeks.