Curried Papaya Chutney Food

CURRIED PAPAYA CHUTNEY

Steps:

• Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
• Cook until liquid becomes syrupy.
• Add papayas and curry powder, salt, garam masala.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and mix in onion.
• Cool to the room temperature.
• Pour in jar and refrigerate for 5 days before using.

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

PAPAYA CHUTNEY

Steps:

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

PAPAYA CHUTNEY

Steps:

• Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
• Remove from the heat and allow the chutney to cool.

CURRIED PINEAPPLE CHUTNEY

Steps:

• Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)