- 1 medium-sized whole papaya
- 3-4 tomatoes
- 2 green chili peppers
- 1 teaspoon sea salt
A good chutney goes with everything — it can be served with rice or bread or roasted meats. Back home, my mother used to whip up a zesty tomato chutney in minutes, and we had it in most of our meals.
You can also substitute the papayas, and use mint leaves or roasted sesame seeds.
Preheat the oven to 350 degrees, or on high to broil. Peel the papaya and cut it into two halves, and carefully scoop out and discard all the seeds. Sprinkle some some olive oil on a clay tray or a foiled roasting pan, and place the papaya and tomatoes in it. Roast for about 20 minutes until the tomato skin looks charred, but not burnt. Take the pan out of the oven, and let it cool for about 10-15 minutes.
In a mixing blender (I use a NutriBullet), combine the papaya, tomatoes, green chili peppers and salt, and puree it. Pour into a glass bowl and serve. You can cover and refrigerate the leftover chutney to use for up to three days.