Mustard Seed & Papaya Chutney
A sweet and savory chutney perfect for veggie burgers or on the side along with curries.
Yield
16 servingsPrep
8 minCook
40 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
white vinegar
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
mustard seeds
|
|
| 3 | each |
papayas
peeled, seeded and coarsely chopped |
*
|
| 1 | tablespoon |
curry powder
|
|
| ½ | medium |
red onion
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
white vinegar
|
|
| 118 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
mustard seeds
|
|
| 3 | each |
papayas
peeled, seeded and coarsely chopped |
*
|
| 15 | ml |
curry powder
|
|
| 0.5 | medium |
red onion
finely diced |
|
Directions
Combine vinegar, water, sugar and mustard in 1-quart pan.
Place over medium heat and bring to boil.
Cook until liquid becomes syrupy, about 8 minutes.
Add papayas and curry powder.
Cook about 30 minutes more, stirring often until papaya becomes soft and start becoming mushy but still can see chunks.
Remove from heat and mix in onion.
It can be served right away.
For better result, pack mixture into jar and refrigerate 1 week before using.
