Pawpaw Chutney

(Recipe courtesy of Elizabeth Riordan. Photo courtesy of Erin Riordan)

Here is another simple, yet utterly delicious pawpaw concoction from Elizabeth Riordan. I had the pleasure of tasting many of her creations at the annual Ohio Pawpaw Festival in Albany. Beth’s recipes were spellbinding, exhibiting an uncanny mastery of this custardy fruit with the tropical flavors. She competed in the Pawpaw Cook-Off competition and finished first in 3 of the 4 categories. But it was this blue-ribbon entry, a uniquely Appalachian spin on a South Asian classic chutney, that had the judges and folks in the audience clamoring for the recipe.

Pawpaw salsa is a common recipe at pawpaw contests, but Beth’s chutney is more flavorful and brings a more cosmopolitan flair to the fruit. The warm spices in the garam masala, along with the acid in the vinegar, red pepper, and tart apples, creates a delightfully complex but well well-balanced condiment.


1½ cups pawpaw pulp
1½ cups dark brown sugar
1½ cups apple cider vinegar
1 cup golden raisins
1/4 cup fresh gingerroot, minced
8 medium tart apples, peeled, cored, and diced
1 medium red onion, diced
1 medium red bell pepper, seeded and diced
2 tablespoons garam masala
1 teaspoon salt
1 teaspoon cracked black pepper


Once all the produce has been prepped, place all ingredients in a large saucepan and mix to combine. Cook down over low heat, stirring occasionally, until thickened to a molasses-like consistency—about 2 hours.

Serve with crackers and cheese or as a garnish for grilled chicken dishes. (Any leftover chutney can be stored in the refrigerator for up to a week.)