Papaya Chutney

This papaya chutney cooks down into a sweet, tangy, gently spiced condiment that works with everything from grilled chicken to a sharp cheese board. Fresh ginger root and ground ginger together give it a double hit of warmth, while vinegar and lemon juice bring the acid that keeps it from being one-note sweet.

Chop the papaya fine before it goes in the skillet. Small pieces break down during the 40-minute simmer and create a jam-like consistency with some chunky texture still remaining. The honey adds a rounder sweetness than sugar would, and the cilantro brings an herby freshness that survives the long cook.

Serve warm alongside curries or at room temperature on a cheese plate. It also keeps well in the fridge for a week or more, and the flavors actually improve after a day or two.

Kitchen Tips

• Use a ripe papaya with deep orange flesh. Under-ripe papaya tastes bitter and doesn’t soften properly during cooking.
• Stir occasionally during the simmer. The sugars can stick and scorch on the bottom of the skillet if left unattended.
• The chili powder adds warmth, not fire. If you want more heat, add a pinch of cayenne.

Variations

• Mango chutney: Swap the papaya for ripe mango for a more traditional Indian-style chutney with a slightly different sweetness.
• Spiced cranberry-papaya: Add dried cranberries during the last 10 minutes for a tart, festive twist that’s great with roasted turkey.