Be the first to Mustard seeds and curry powder spice up fruity papaya chutney. Although this is quite easy to make, plan ahead to let it mature in refrigerator for a week before using. Great with poultry and pork.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1-1/4 cups white vinegar
- 1/4 cup fresh lime juice
- 1/2 cup water
- 1/4 cup light brown sugar
- 2 Tablespoons yellow mustard seeds
- 3 ripe papayas, peeled, seeded and coarsely chopped
- 2 teaspoons curry powder
- 1/4 cup fine-diced red onion
Preparation:
Place white vinegar, lime juice, water, brown sugar, and mustard seeds in a heavy saucepan. Bring to a boil over medium heat and cook until syrupy, 5 to 10 minutes.
Add chopped papaya and curry powder to the syrup and cook an additional 2 minutes while stirring continuously. Stir in red onion and remove from heat.
Pour chutney into a glass canning jar and seal. Let cool to room temperature, then refrigerate for 1 week before using.
Yield: 1 quart
Add chopped papaya and curry powder to the syrup and cook an additional 2 minutes while stirring continuously. Stir in red onion and remove from heat.
Pour chutney into a glass canning jar and seal. Let cool to room temperature, then refrigerate for 1 week before using.
Yield: 1 quart
