BBQ Papaya Chutney
Papaya…Where do i start?Well,it is one of those fruit,which i do not like much.It is sweet and buttery.It is tremendously good for digestion …and on and on ..the long list of good-for-you goes.It grows easily,i have heard.Easily available as raw and ripe,cheap,back then in India.Those must have been the reasons that it made regular appearances at our home growing up.
Though,i am not a fan of ripe papaya,I do like raw,green papaya in many Indian side dishes from sweet to savory.However,more often,we just ate ripe sliced papaya.So i got the ripe Papaya,the only kind that i could get here in our store.It sat in my refrigerator for couple of days and every time i open the fridge,it gave me the look,as if i have deserted it in cold to sit and rot.
So i decided to take it out finally to redeem it.Well,my goal was to make Papaya BBQ sauce for basting but i got distracted and it cooked longer then asked for.I didn’t think it was qualified to be called ‘sauce’ any longer,so i am calling it chutney,not that chutney is always thick but it could be thick too…so anyway,i followed this Papaya BBQ Sauce recipe and adjusted rest of the ingredients accordingly.
I served it with Thai spiced roasted chicken and Paprika Potatoes.Simply lather the chicken in your favorite blend of Thai Spice and roast away.I used leg quarters but you can use cut of your choice.