Make Ahead

Pawpaw-Tomato-Jalapeno Chutney

May 27, 2018
Photo by Kitchen Butterfly
Author Notes

This recipe was born out of leftover pawpaw salsa which I didn't think looked good enough to eat as a salsa...but cooked? Way to go. Though I enjoyed it, I wasn't really crazy about boiled cucumbers and spring onions so take two was cleaner - sweet pawpaw with some green chilie to cut the sweetness, and tomatoes for colour.

In Nigeria, ripe pawpaw (also known as papaya to the rest of the world) is mostly eaten fresh. This recipe is a revelation, even to non-pawpaw lovers.

I like it with cheese, meats, in sandwiches, on salads and with plantains. —Kitchen Butterfly

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 3 - 4 cups
  • 1/4 - 1/3 cups granulated white sugar
  • 1/2 - 1 teaspoons finely chopped jalapenos or other green chilies
  • 1/2 cup fresh tomatoes, chopped
  • 3 - 4 cups ripe pawpaw, chopped
  • 2 limes, juiced and finely zested
  • 1 - 2 tablespoons cilantro stems, chopped (optional)
In This Recipe
  1. In a pot, combine 1/4 cup sugar and 1/2 a cup of water. Stir and let look for a minute or two before adding the green chilies and chopped tomatoes
  2. Let cook for 2 - 3 minutes, or till the tomatoes 'glaze' and take on some shine
  3. Add the pawpaw, stir and let cook for 10 - 15 minutes with the lid off, stirring often till pawpaw is 'cooked' and translucent. (I like a mix of pureed and chunky so while in the pot, I mash gently)
  4. Remove from the heat and stir in the lime juice and half of the lime zest. Check and add more lime zest if desired.
  5. I've never canned these - I don't know if the composition lends itself to canning. Instead, I refrigerate some, for up to 3 days and freeze the rest in small batches, for up to 3 months, pulling out and allowing it thaw in the fridge when needed. I like it best served cold.

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!