Directions:
- Peel the papaya, scrape out and discard the seeds and cut the flesh into 2.5 cm cubes.
- Toast the cashew nuts on a baking tray in a 180 C/350 F oven until lightly browned.
- Let them cool slightly and coarsely chop.
- Peel and finely chop the root ginger and garlic cloves.
- Halve, seed and chop the chillies.
- Put all ingredients into a preserving pan.
- Simmer, stirring occasionally with a wooden spoon, for 30 minutes, or until the chutney has reduced and thickened.
- Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
- Seal the jars and label.
- Keep in a cool, dark place.
- The chutney can be used immediately but it improves if stored for 2 weeks before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 773.35 Kcal (3238 kJ) | ||
| Calories from fat | 99.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 17% | |
|---|---|---|---|
| Sodium | 1212.44mg | 51% | |
| Potassium | 904.15mg | 19% | |
| Total Carbs | 166.73g | 56% | |
| Sugars | 144.96g | 580% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 6.77g | 14% | |
| Vitamin C | 35mg | 58% | |
| Iron | 4.3mg | 24% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 225.92 Kcal (946 kJ) | ||
| Calories from fat | 28.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 17% | |
|---|---|---|---|
| Sodium | 354.19mg | 51% | |
| Potassium | 264.13mg | 19% | |
| Total Carbs | 48.71g | 56% | |
| Sugars | 42.35g | 580% | |
| Dietary Fiber | 1.02g | 14% | |
| Protein | 1.98g | 14% | |
| Vitamin C | 10.2mg | 58% | |
| Iron | 1.2mg | 24% | |
| Calcium | 43.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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