Mustard Seed And Papaya Chutney
condiment, indian, pickles
1 1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
2 tablespoon mustard seeds
3 ripe papayas; peeled, seeded and coars
1 tablespoon curry powder
1/2 medium red onion; finely diced
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
Yield: 1 servings