Mustard Seed & Papaya Chutney

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

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