| 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
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”