Mustard seed and papaya chutney

1 servings

Ingredients

Quantity Ingredient
1½ cup White vinegar
½ cup Water
¼ cup Sugar
2 tablespoons Mustard seeds
3 Ripe papayas; peeled, seeded and coarsely chopped
1 tablespoon Curry powder
½ medium Red onion; finely diced

Directions

COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly.

Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using.

Makes 1 Quart

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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