Papaya Chutney with a Paraguayan Twist

Ingredients

In this adaptation, we incorporate the flavors of Asunción by adding aji amarillo, a popular chili pepper in Paraguay. This gives the chutney a subtle heat and a unique twist compared to the traditional Indian version. Additionally, we use local spices and ingredients commonly found in Asunción to enhance the overall flavor profile. We alse have the original recipe for Papaya Chutney, so you can check it out.

• 2 cups (400g) ripe papaya, peeled and diced 2 cups (400g) ripe papaya, peeled and diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 24g, 18g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the cumin powder, coriander powder, and aji amarillo paste to the pan. Stir well to combine the spices with the onion and garlic.
4. 4.
   Add the diced papaya to the pan and mix everything together.
5. 5.
   Pour in the white vinegar and sprinkle the brown sugar over the papaya mixture. Stir until the sugar dissolves.
6. 6.
   Reduce the heat to low and let the chutney simmer for about 20-25 minutes, or until the papaya becomes soft and the flavors meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Remove from heat and let the chutney cool before transferring it to a jar or container.
9. 9.
   Refrigerate for at least a few hours before serving to allow the flavors to develop.

Treat your ingredients with care...

• Papaya — Make sure to use ripe papaya for this recipe as it provides the desired sweetness and texture. Look for papayas that are mostly yellow with a slight orange hue and yield to gentle pressure when ripe.

Tips & Tricks

• Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier chutney or reduce it for a milder version.
• For a smoother consistency, you can blend the chutney using a food processor or blender before refrigerating.
• This chutney tastes even better when allowed to sit for a day or two, as the flavors continue to develop.

Serving advice

Serve the Paraguayan Papaya Chutney as a condiment alongside grilled meats, empanadas, or traditional Paraguayan chipa bread. It also pairs well with cheese and can be used as a topping for sandwiches or wraps.

Presentation advice

Transfer the chutney to a glass jar or a small serving bowl. Garnish with a sprinkle of fresh cilantro leaves or a slice of lime for an added touch of freshness.