Papaya Tomatillo Chutney

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Papaya Tomatillo Chutney

 

1 tablespoon salad oil

1 small papaya cut into 1/4 inch chunks

1 teaspoon asofoetida

1/3 cup lemon juice

1/4 teaspoon ground cinnamon

1/4 cup packed brown sugar

1/8 teaspoon cayenne pepper

1/4 cup dried currants, craisina or raisins

1 pound tomatillo, finely chopped

 

Sweet papayas and tart tomatillo are mixed in this

unique fruit relish. Heat oil in a wide frying pan

over medium heat. Add asofoetida, cinnamon and cayenne

pepper and fry for a minute. Add tomatillo, papaya,

lemon juice, sugar and currants. Bring to a boil over

high heat then boil uncovered stirring occasionally,

until liquid has evaporated. Pack into hot half-pint

containers or into a refrigerator container. Cover

tightly. Storage time up to 3 weeks in refrigerator.

 

 

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