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Apple ~ Papaya Chutney Recipe

Chutney Directions

Pan size: large sauce pan
Cooking time: simmer 30 minutes
Servings: make 2 1/2 cups

Chutney recipes are often served as a condiment with beef, ham, lamb, pork, chicken and curry dishes

2 tart medium cooking apples, peeled, cored, and chopped {about 2 cups}
1 medium papaya, seeded, peeled and chopped {about 1 1/2 cups}
1/2 cup brown sugar, packed
1/3 cup green pepper
1/3 cup red pepper
1/3 cup vinegar
1/4 cup craisins
1/4 cup water
1/4 cup chopped onion
1/8 teaspoon poppy seeds
1 tablespoon lemon juice or lime juice
dash of salt
1 teaspoon minced garlic
1/4 cup slivered almonds, toasted

In a large sauce pan combine apples, papaya, brown sugar, green and red pepper, vinegar, craisins, water, onion, poppy seeds, lemon or lime juice, salt and garlic. Bring apple papaya chutney to a boil; reduce heat to a simmer.

Simmer 30 minutes, stirring occasionally. Before serving, stir in toasted almonds. Serve hot, 2 or 3 tablespoons over your cooked meat dish.

**Make this apple papaya chutney ahead of time. Cool chutney, cover in a air tight container, store in the refrigerator up to 3 weeks or freeze up to 10 months.**