Mustard Seed & Papaya Chutney

Ingredients

350 ml vinegar
120 ml water
50 gr sugar
30 ml mustard seeds
3 ripe papayas
6 gr curry powder
1/2 onion

Instructions

COMBINE VINEGAR, WATER, sugar and mustard in 1 litre 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 litre MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK