Papaya Chutney - cooking recipe

Ingredients

1 kg unripe pawpaw or 1 kg papaya
100 g cashew nuts
50 g fresh gingerroot
3 cloves garlic
2 fresh hot red chilies
225 g golden raisins
450 g brown sugar
480 ml cider vinegar
2 teaspoons salt

Preparation

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.