Favouring Curry: Green Pawpaw and Granadilla Chutney

Try this palate-tingling fresh chutney next time you make a curry - it's quite simply delicious, with elusive and unusual flavours. It's adapted from Atul Kochhar's wonderful book Simple Indian. I saw first saw Atul cooking on the BBC food programme Great British Menu, and was so intrigued by the praise he got from the judges (Prue Leith called him 'a genius with spicing') that I bought the series cookbook and tried out a few of his recipes. After I tried his Tandoori Chicken with Black Lentil Sauce and Herb Pulao, I had to agree - a genius.

The original recipe calls for raw green mango, but as mangoes are out of season I used a green pawpaw (papaya). Atul sieves the granadilla pulp, but I kept the seeds in, for a lovely crunch.

Green Pawpaw and Granadilla Chutney
1/2 a large, green-skinned, underripe pawpaw, deseeded and peeled
1 fat clove garlic, peeled and sliced
1 green chilli, chopped (remove the seeds if you want less heat)
grated zest and juice of 1 lime or lemon
100 ml coconut cream
1 t (5ml) palm sugar, grated (ordinary sugar will do)
1/2 t (2.5 ml) salt
2 T (30 ml) finely chopped fresh mint
pulp of 1 fresh granadilla

Coarsely grate the pawpaw and set aside. Put the garlic, chilli, lemon zest & juice, coconut cream, sugar and salt into a blender and whizz to a paste. Pour the mixture into a bowl and stir in the grated pawpaw, mint, and granadilla pulp. If the mixture is a little too stiff, add more coconut cream.

Serves 4 as a side dish.

Print Friendly