Chilli & Pawpaw Chutney

Makes approximately 5 cups of chutney which can be kept up to 6 months



7 Black Peppercorns
1 Whole Nutmeg
1 Pawpaw, peeled and coarsely chopped
2 Apples, peeled and coarsely chopped
2 Tomatoes, peeled and coarsely chopped
500 ml (2C) Huletts Yellow Sugar
750 ml (3C) White Vinegar
10 ml(2t)Coarse Salt
3 Fresh Red Chillies, deseeded and finely chopped
10 ml (2t)Fresh Grated Ginger



  1. Combine all the ingredients in a saucepan.
  2. Stir constantly until the sugar is dissolved.
  3. Let the chutney simmer uncovered for approximately 1 ½ hours or until it has thickened.
  4. Remove peppercorns and nutmeg.
  5. Spoon the hot chutney into hot sterilised jars.
  6. Seal the jars while they are still hot.