MUSTARD SEED AND PAPAYA CHUTNEY 1-1/2 cup white vinegar 1/2 cup water 1/4 cup sugar 2 tbsp mustard seeds 3 ripe papayas, peeled, seeded and coarsely chopped 1 tbsp 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. Yield: 1 quart Source: Author unknown
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