Title: Papaya Chutney
Categories: Ethnic Condiment
Yield: 20 Servings
| 1 | md | Ripe papaya (about 1 pound) |
| 1/4 | c | White vinegar |
| 1/4 | c | Lemon juice |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Vegetable oil |
| 1 | tb | Honey |
| 2 | ts | Grated gingerroot or |
| 3/4 | ts | Ground ginger |
| 1/4 | ts | Chili powder |
| 1/8 | ts | Ground cinnamon |
Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely.
Heat all ingredients to boiling in 10-inch skillet; reduce heat. Cover and
simmer 40 minutes, stirring occasionally. Serve warm or cold. ABOUT 1-1/4
CUPS SAUCE; 20 CALORIES PER TABLESPOONS.