Ingredients
- 3 ripe papayas
- 1/2 onion (red)
- 1 1/2 c vinegar (white)
- 1/2 c water
- 1/4 c sugar
- 2 tb mustard seeds
- 1 tb curry powder
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
