Mango papaya chutney

Mango-Papaya Chatney



2 large mangoes, peeled and seeded,
cut into 1/2-inch pieces,
2 medium papayas, peeled and seeded,
cut into 1/2-inch pieces,
2/3 cup white vinegar,
1 cup brown sugar,
1 tablespoon cloves,
2 tbsp. peeled grated fresh ginger,
1 teaspoon minced garlic,
1 small habanero pepper, chopped,
1 teaspoon allspice,
1 bay leaf and 1 tablespoon salt.


1. This chutney has a lot of ingredients but the recipe is actually quite simple.

2. Place the mango and papaya in a saucepan and add vinegar and 2/3 cup of water.

3. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes, stirring occasionally.

4. Stir in the remaining ingredients and simmer the chutney slowly for about 45 minutes, or until the mango is tender, stirring occasionally.

5. Once the mango-papaya chutney is ready, let it sit for a while to cool down, or refrigerate it before using it.

6. Remove the cloves and the bay leaf before serving.

The mango-papaya chutney is good with a lot of different foods, such as grilled chicken, roasts and even hamburgers.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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