Papaya Chutney

Directions

1. 1
   Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
2. 2
   Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
3. 3
   Let them cool slightly and coarsely chop.
4. 4
   Peel and finely chop the root ginger and garlic cloves.
5. 5
   Halve, seed and chop the chillies.
6. 6
   Put all ingredients into a preserving pan.
7. 7
   Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
8. 8
   Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
9. 9
   Seal the jars and label.
10. 10
    Keep in a cool, dark place.
11. 11
    The chutney can be used immediately but it improves if stored for 2 weeks before using.