Mustard Seed and Papaya Chutney

1. 1

   Combine vinegar, water, sugar and mustard in 1-quart pan.

2. 2

   Place over medium heat and bring to boil.

3. 3

   Cook until liquid becomes syrupy, about 8 minutes.

4. 4

   Add papayas and curry powder.

5. 5

   Cook about 30 minutes more, stirring often until papaya becomes soft and start becoming mushy but still can see chunks.

6. 6

   Remove from heat and mix in onion.

7. 7

   It can be served right away.

8. 8

   For better result, pack mixture into jar and refrigerate 1 week before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.