Papaya Chutney (Papeeta Chatni)
condiment, ethnic, indian, side dish
1/2 lb papaya
1 teaspoon ginger root; sliced
2 centiliter garlic; sliced
1 tablespoon onion; chopped
1/2 pint water
1/2 lb jaggery; *
1 sea salt; to taste
1 teaspoon red chilli powder
4 tablespoon tamarind juice
1 teaspoon garam masala; heaped
* unrefined palm sugar
A very nice chutney, if a little unusual, and requiring an acquired taste. Like other chutneys, this one offers some scope for experimentation. Once you are initiated, this will prove to be a pleasant side dish with a meal or savoury snacks.
1. Wash and peel the papaya; cut into slices.
2. Place the papaya in a saucepan, together with ginger root, garlic, onion and the measured water, and bring to a boil over a moderate heat.
3. Add the jaggery to the cooking mixture. Add the salt and chilli powder, and continue to cook for another 5 minutes.
4. Stir in the tamarind juice and garam masala and mix thoroughly; cook for another 10 minutes, or until the chutney thickens to the desired consistency.
5. remove pan from the heat, and let cool; serve as needed. Any leftovers can go into the refrigerator to be served at the next meal. Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings