1. Cut 2 papayas (approx. 350 g each) in half lengthwise and remove the seeds; set 3-4 tbsp. seeds aside. Remove the peel from the papaya halves, weigh out 500 g of flesh and cut into 1 cm pieces. Rinse 2 untreated oranges with hot water, thinly peel the peel of ½ orange and cut into short, fine strips. Squeeze 200 ml orange juice.
2. Cut 3 green chili peppers including seeds diagonally into narrow rings.
Halve 200 g onions lengthwise and cut diagonally into ½ cm thick half rings.
Combine orange zest, papaya seeds, papaya and juice, chilies, onions, and 1 clove of garlic pressed through in a saucepan with 200 ml apple cider vinegar and 250 g extra preserving sugar (2:1).
Bring to a boil, stirring, and simmer for ten minutes. Season with salt and 2 tsp mild curry powder. Immediately pour into clean twist-off jars, seal and turn upside down for 5 min. Stored in a cool place, the chutney can be kept unopened for 8 weeks, after opening it should be used within 1 week.
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