Indian mango pickle
Dried pawpaw chunks are available from the bulk bins in most supermarkets.
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|10 cm||Root ginger|
|1 cup||Dried pawpaw|
|2 cups||Cider vinegar|
|2 cups||Brown sugar|
- Peel mangoes and slice flesh from the stones. Cut into 2cm pieces. Place in a non-metallic bowl. Stir through salt and leave for two hours.
- Peel a 10cm piece fresh ginger and chop finely. Chop dried pawpaw roughly. Rinse mango well and place in a large saucepan with ginger, pawpaw and raisins.
- Cut chillies in half lengthways. Discard seeds and chop chilli roughly. Add to mango mixture with cider vinegar, brown sugar and allspice.
- Slowly bring to the boil, stirring often. Simmer for 50 minutes or until chutney is thick. Spoon into hot, clean jars and seal.