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Papaw Chutney (Low FODMAPS, gluten free)



1 jar(s)

  • 500 grams Papaw, (also commonly referred to as Pawpaw)
  • 4 heaped tablespoons pecans
  • 4 heaped tablespoons walnuts
  • 4 pieces fresh ginger, (each approx 1 cm cube in size)
  • 150 grams Rapadura Sugar
  • 180 grams rice wine vinegar
  • 1 teaspoon Pink Himalayan Salt

Recipe's preparation

  1. Peel papaw, scrape out and discard the seeds.  Cut the flesh into chunks (1 - 2 inches).

    Peel and cut ginger into cubes (approx 1 cm each).

    Place ginger, walnuts and pecans in thermomix and chop.  I used speed 5 for 30 seconds, but you can change according to whether you prefer larger chunks or finer consistency.

    Add Rapadura sugar, rice wine vinegar, papaw and salt to bowl.

    100 degrees, 10 minutes, speed 1.

    100 degrees, 5 minutes, speed 3.

    100 degrees, 5 minutes, . * Again you can change speed depending on preferred consistency.

    70 degrees, 20 minutes .

    Seal chutney in air tight container.




Accessories you need

  • Spatula TM31
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Can use Papaya as an alternative.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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