un paio di papaya mature
(mezzo kilo di polpa effettiva)
400 g di zucchero di canna *
120 g di acqua
il succo di 2 lime
un bel pezzetto di zenzero fresco, tritato
un pizzico di sale
Paw Paw - Papaya Chutney
In Senegal it's without allspices berries and is called confiture de papaya.
I made it for my b'day luncheon, my guests were very well impressed, and its color is a sort of sunny happy welcome to the table.
It will be perfect on festive menus or as a last minute gift, as it is very fast to do.
At your pleasure, you can vary opting for a mango/papaya or pineapple/papaya combination and replace the water with the same amount of rum.
2 ripe papaya
(500 g pulp)
400 g cane sugar *
120 g water
the juice of 2 limes
a piece of fresh ginger, finely chopped
a pinch of salt
Combine in a pan with the other ingredients. Bring to a boil and cook over medium heat until the sauce starts to thicken, will not take long, about 30 minutes.
Poour into jars and sterilize, if you want to store it.
When you open a jar, you can store it then in the fridge for 15 days, but it will end sooner.