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Papaya Mustard Chutney Recipe

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By , About.com Guide

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

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