Title: Mustard Seed and Papaya Chutney
Categories: Sauces, Fruits
Yield: 1 Servings

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 - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini