Join our Newsletter

Brooks Tropicals


Caribbean Red chutney

On our side of the world, chutney is usually served with chicken or pork. This recipe can certainly do that, but don't discount it as a great topping for bagels, toast and crackers. For a great party appetizer, serve with cream cheese and crackers.


2 tbs canola oil
1 onion, chopped
1 clove garlic, minced
1/4 cup cider vinegar
1 cup light brown sugar, packed
2 limes
1 tbs (about 1") fresh ginger, minced
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/2 tsp sea salt
1 tsp dry mustard
1/2 Caribbean Red papaya, peeled and finely chopped; discard seeds
1 cup raisins

Yield: 5 cups
Prep time: 30 minutes

How to chop Caribbean Red papaya  How to prepare ginger
How to juice a lime


1. In a large saucepan over medium-high heat, heat the canola oil. Add the onion and garlic and sauté for 2 minutes.
2. Add cider vinegar, brown sugar, juice of 2 limes, ginger, cinnamon, nutmeg, allspice, salt and dry mustard. Stir until combined.
3. Add the papayas and raisins. Stir to coat.
4. Reduce heat to low. Simmer for 10 minutes; stir occasionally.
5. Remove from heat and let cool.
6. Refrigerate in a covered container at least 2 hours before serving.
7. Will keep refrigerated up to 3 weeks, frozen up to 3 months.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition