This green pawpaw chutney is a delicious, crunchy, fresh-tasting chutney that is the perfect accompaniment for grilled fish or a chicken curry or eaten as a vegetarian dish with plain boiled rice.
- 2 medium size green pawpaw
- 1 large onion small and sliced
- 2 lemons juiced
- 2 tbsp vegetable oil
- 2 fresh chillies crushed -optional
- 500 ml warm water
- 1 tbsp salt
- 1 tsp cracked black pepper
- salt and pepper to taste
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Peel the green pawpaw under running water. A potato peeler is ideal. Please note that the latex from the pawpaw can cause itchy skin. If you have delicate skin, please use a pair of gloves.
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Cut peeled pawpaw length-wise into four equal wedges and remove all seeds.
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Finely grate the peeled pawpaw.
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Salt the water and soak the grated pawpaw.
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Macerate the pawpaw in the water for about five minutes and let rest
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Remove the pawpaw from the water and place a handful at a time in a muslin cloth. Wring hard to remove as much moisture from the pawpaw as possible. This is important as if there is too much moisture left in the pawpaw the resulting chutney will be gooey!! You want your chutney to be fluffy.
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Fluff up the grated pawpaw and mix in the chopped onion and half of the lemon juice and season with some salt and pepper.
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Heat oil in a wok and toss the pawpaw for about 5 minutes. Add remaining lemon juice and chilli. Do not add chilli too early as fried chilli can create breathing problems.
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Serve hot
- You can add male pawpaw flowers to the green pawpaw to give it a slight bitter taste.
- Why not add one grated carrot into the grated paw paw. It adds some colour and gives the finished chutney that extra crunch. You can even use some grated half ripe pawpaw instead of the carrot.