I noticed huge papayas in the grocery store the other day so I bought one. I admit I felt slightly guilty knowing how far that fruit had to travel, but I swear our farmers market didn’t have any, so I indulged.

I adapted this recipe from Nourishing Traditions.

3 cups of chopped papaya (you can substitute mango)
1/4 cup of chopped onion
1/2 cup of lime juice
1 Tablespoon of fresh grated ginger
a handful of fresh chopped cilantro (about 1/4 cup; you can also add fresh mint)
1 teaspoon of salt
1/4 cup of chopped jalapeno
1/4 cup of chopped roasted red pepper (or regular red pepper)
2 Tablespoons of sugar
1/4 cup of whey

Slice papaya in half, length-wise. Scoop out the seeds and save them.
Scoop out the papaya flesh, leaving the peel.
Mixed all ingredients.
Place in a jar. Slightly pack the ingredients into the jar so that everything is covered with liquid. Add more water if necessary.
Cover tightly and leave at room temperature for two days.
Transfer to the fridge. It should keep for about two months.

You can add papaya chutney to anything- fish, pork, chicken. We topped our shrimp tacos with it last night….ymmmm.