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