Papaya Chutney

This is a lovely chutney which our family really enjoys.

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.

pawpaw, cashew nuts, fresh gingerroot, garlic, red chilies, golden raisins, brown sugar, cider vinegar, salt