Recipe - Mustard Seed And Papaya Chutney

1 One half cup White vinegar
One half cup Water
One fourth cup Sugar
2 tablespoon Mustard seeds
3 Ripe papayas; peeled, seeded
and coarsely chopped
1 tablespoon Curry powder
One half md Red onion; finely minced

COMBINE VINEGAR, WATER, sugar and mustard in 1quart 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