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Mixed FruitNectarine
OrangePapaya (Below)
Spiced FruitTamarind


Hot Orange Chutney

7 large oranges (preferably Navels)
1 lemon
5 large tart green apples
4 cup lemon juice
1 1/2 cup firmly-packed dark-brown sugar
3/4 cup golden raisins
1/4 cup chopped fresh ginger plus
1 tablespoon chopped fresh ginger
3 teaspoons asofoetida
2 red bell peppers seeded and chopped
2 green bell peppers seeded and chopped
2 tablespoons ground turmeric
1 1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne powder
1 teaspoon crushed red pepper flakes

Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to heavy wide pan dutch oven. Add remaining ingredients. Bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, for about 1 to 1 1/2 hours. Ladle hot chutney into 1 clean, hot pint jar to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim & threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath & process for 10 minutes. Let cool on rack. Test for seal. Store in cool dry place.


Hawaiian Papaya Chutney

1-1/2 cup lemon juice
1 3/4 cup brown sugar, packed
2 limes or lemons, sliced
2 teaspoons asofoetida
1 cup golden raisins
2 large tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 cup ginger, cut in strips
1/2 cup whole blanched almonds
1/4 teaspoon red pepper flakes
1 1/2 teaspoon salt
3 very firm papayas, peeled, seeded and cut up
2 cup chopped fresh pineapple

Combine lemon juice, brown sugar, limes, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, and salt in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.

Mustard Seed and Papaya Chutney

1 1/2 cup lemon juice
1/2 cup water
1/4 cup sugar
2 tablespoon mustard seeds
3 ripe papayas peeled, seeded and coarsely chopped
1 tablespoon curry powder
1/2 teaspoon asofoetida

Combine lemon juice, water, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder and asofoetida. Cook 2 minutes more, stirring constantly. Remove from heat. Pack mixture into jar and refrigerate 1 week before using.

Papaya Chutney #1

3 cup fresh peeled papaya, mango or peaches chopped
2 teaspoons asofoetida
1 1/2 cup lemon juice
1/4 cup lemon juice
1 cup packed brown sugar
1/2 cup golden raisins
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

In a large saucepan, combine the papaya, and lemon juice. Bring to boiling reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan simmer, stirring frequently, for 15 minutes. Cool spoon into refrigerator or freezer containers. Cover and chill. Offer chilled.

Papaya Chutney #2

1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Heat oil, add seeds, asafoetida, allow to splutter. Add green chillies, stir, add papaya. Add all other ingredients, mix well, remove from fire. Offer cool. Keeps for 1 day refrigerated

Papaya Chutney #3

1 medium ripe papaya (about 1 pound)
1/4 cup lemon juice
1/4 cup lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon vegetable oil
1 tablespoon honey
2 teaspoon grated gingerroot or
3/4 teaspoon ground ginger
1/4 teaspoon chili powderv 1/8 teaspoon ground cinnamon

Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely. Heat all ingredients to boiling in 10-inch skillet reduce heat. Cover and simmer 40 minutes, stirring occasionally. Serve warm or cold.

Papaya Mango Chutney #1

6 habanero chilies minced
1 juice of 2 limes
2 tablespoon fresh cilantro minced
1/2 cup firm mango diced
2 tablespoon olive oil
1/2 teaspoon asofoetida
1/2 cup papaya diced

Combine the chilies, lime juice, olive oil, cilantro, and asofoetida to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend the flavors.

Papaya Mango Chutney #2

2 mangoes, peeled, seeded, cut into 1/2 inch pieces
2 medium to 3 medium papayas, peeled, seeded, cut in to 1/2 inch pieces
1 cup lemon juice
1 cup packed brown sugar
1/2 cup raisins
2 tablespoon finely chopped fresh peeled ginger
1 teaspoon asofoetida v 1 teaspoon finely chopped fresh hot chilies
1 teaspoon ground allspice
1 tablespoon salt

Place in a large cooking pot. Add lemon juice bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bowl cover refrigerate. Store for 2-3 days before using.

Papaya Plum Chutney

1 1/4 cup lemon juice
1 3/4 cup sugar
1/2 cup golden raisins
2 teaspoons asofoetida
3 tablespoon crystalline ginger chopped
One 3-inch cinnamon stick
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 medium ripe papaya (about 1 pound each)
2 pound red plums

In a heavy bottomed 8 to 10 quart pan, mix lemon juice, sugar, raisins, asofoetida, ginger, cinnamon stick, salt and red pepper. Bring to a boil over high heat, stirring often. Reduce heat to medium low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickened (for about 15 minutes). Peel and halve papayas scoop out seeds. Cut fruit into 1/2 inch chunks. Pit and quarter plums. Add papayas and plums to syrup and continue to simmer, uncovered, stirring occasionally, until papaya is tender when pierced and chutney is thickened (for about 35 minutes). Discard cinnamon stick. Process in boiling water canner as above.

Papaya Tomatillo Chutney

1 tablespoon salad oil
1 small papaya cut into 1/4 inch chunks
1 teaspoon asofoetida
1/3 cup lemon juice
1/4 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/8 teaspoon cayenne pepper
1/4 cup dried currants
1 pound tomatillo, finely chopped

Sweet papayas and tart tomatillo are mixed in this unique fruit relish. Heat oil in a wide frying pan over medium heat. Add asofoetida, cinnamon and cayenne pepper and fry for a minute. Add tomatillo, papaya, lemon juice, sugar and currants. Bring to a boil over high heat then boil uncovered stirring occasionally, until liquid has evaporated. Pack into hot half-pint containers or into a refrigerator container. Cover tightly. Storage time up to 3 weeks in refrigerator.

Peper (Papaya) Chutni

Pepe 7 ozs.
Sugar 14 ozs.
Whole mustard seeds 1 tsp
Red chilly 2
Salt to taste

Peel the papaya and cut into thin slices-boil in 2 cups of water for 10 mins (papaya slices should be soft but not soggy). Make a sugar syrup with the sugar and water. Heat ghee in a kedai, add the mustard seed and red chilly, allow it to sputter. Add the cooked papaya slices and pour in the sugar syrup, boil until sticky consistency. Cool and offer.