Pawpaw-tomato-jalapeno chutney
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This recipe was born out of leftover pawpaw salsa which I didn't think looked good enough to eat as a salsa...but cooked? Way to go. Though I enjoyed it, I wasn't really crazy about boiled cucumbers and spring onions so take two was cleaner - sweet pawpaw with some green chilie to cut the sweetness, and tomatoes for colour. <br /> <br />In Nigeria, ripe pawpaw (also known as papaya to the rest of the world) is mostly eaten fresh. This recipe is a revelation, even to non-pawpaw lovers. <br /> <br />I like it with cheese, meats, in sandwiches, on salads and with plantains.
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