Name: Pawpaw and chilli chutney
Cook time: 90 min
Total time: 90 min
Ingredients: 1/2 teaspoon black peppercorns; 1/2 teaspoon whole allspice; 1 large_piece (1.5kg) pawpaw, peeled, chopped coarsely; 2 large_piece (400g) apples, peeled, chopped coarsely; 3 small_piece (390g) tomatoes, peeled, chopped coarsely; 2 cup (440g) sugar; 3 cup (750ml) white vinegar; 2 teaspoon coarse cooking salt; 3 fresh red thai chillies, seeded, chopped finely; 2 teaspoon grated fresh ginger

Ingredients

1/2 teaspoon black peppercorns

1/2 teaspoon whole allspice

1 large_piece (1.5kg) pawpaw, peeled, chopped coarsely

2 large_piece (400g) apples, peeled, chopped coarsely

3 small_piece (390g) tomatoes, peeled, chopped coarsely

2 cup (440g) sugar

3 cup (750ml) white vinegar

2 teaspoon coarse cooking salt

3 fresh red thai chillies, seeded, chopped finely

2 teaspoon grated fresh ginger

Method

1.Tie peppercorns and allspice in piece of muslin. Place muslin bag in large heavy-base saucepan with remaining ingredients. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, stirring occasionally, about 1½ hours or until mixture thickens.

2.Discard bag. Spoon hot chutney into hot sterilised jars, seal while hot.

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Ingredients

Method

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