Ingredients
- 3 ripe papayas
- 1/2 onion (red)
- 350 ml vinegar (white)
- 120 ml water
- 50 gr sugar
- 30 ml mustard seeds
- 6 gr curry powder
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
