Pawpaw Chutney

Pawpaws are also in season end Autumn, and Winter, making this pawpaw chutney the perfect accompaniment to delicious fritters, a cheese board or even some falafels! You should try this pawpaw dipping sauce if a sweet chutney doesn’t tickle your tastebuds.


Cooking Methods

  • Frying
  • Steaming



Prep Time

10 minutes

Cooking Time

1 hour


For the Pawpaw Chutney:

  • 30ml (2 Tbsp) olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 15ml (1 Tbsp) ginger, grated
  • 125ml (1/2 cup) sugar
  • 125ml (1/2 cup) white wine vinegar
  • 125ml (1/2 cup) water
  • 1 large ripe pawpaw, cut into 2 cm squares
  • 2.5ml (1/2 tsp) chili flakes
  • Zest of 2 lemons


For the Pawpaw Chutney:

  1. In a medium sized saucepan, sauté the onion until slightly translucent.
  2. Add the garlic and ginger and cook for a further minute or two. Stir in the sugar, vinegar and water and simmer until the sugar has dissolved. Add the pawpaw, chili flakes and lemon zest and bring to a boil.
  3. Reduce the heat and allow to simmer for 45 minutes. Mash the mixture and cook for a further 15 minutes. Let cool and spoon into a jar, keep refrigerated.


What if I don’t have a food processor?

You can grate the broccoli and cauliflower.