A tropical fruit ketchup good with spring rolls, shrimp, palm hearts, crab fritters, hot dogs.
Heat the oil and butter in a medium saucepan over high heat.
Toss in the onion and ginger.
Reduce heat to medium, cook for 5 minutes.
Stir in the papaya, cooking an additional 4 minutes.
Add the cider vinegar, water, sugar, cloves, allspice and the hot sauce, bring this to just a boil, reduce heat and simmer 20 minutes.
Puree in a food processor until smooth.
Allow to cool completely to room temperature before serving.