Mustard Seed and Papaya Chutney

1 1/2 c White vinegar
1/2 c Water
1/4 c Sugar
2 tb Mustard seeds
3 Ripe papayas; peeled, seeded and coarsely chopped
1 tb Curry powder
1/2 md 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

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