Pawpaw-Tomato-Jalapeno Chutney

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

Makes: 3 - 4 cups
Prep time: 20 min
Cook time: 20 min


  • 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.

More Great Recipes:
Condiment/Spread|Mexican|Tomato|Fruit|Make Ahead|Vegan|Side