| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruits, Sauces |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
White vinegar |
| 1/2 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
T |
Mustard seeds |
| 3 |
|
Ripe papayas, peeled seeded |
|
|
and coarsely chopped |
| 1 |
T |
Curry powder |
| 1/2 |
|
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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