| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Sauces, Fruits | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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