Ingredients for Mustard Seed And Papaya Chutney
- White Vinegar
- 1/2 cup water
- 1 cup granulated sugar
- Mustard Seeds
- 2 ripe papayas, peeled, seeded, and diced (about 4 cups)
- 1 tablespoon curry powder
- Red Onion
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How to Make Mustard Seed And Papaya Chutney
- In a 1-quart saucepan, combine the vinegar, water, sugar, and mustard seeds.
- Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
- Reduce the heat to medium-low and continue to simmer, stirring frequently, until the liquid has thickened into a syrupy consistency (about 15-20 minutes).
- Add the diced papayas and curry powder to the saucepan.
- Cook for 2 minutes, stirring constantly, until the papayas are slightly softened but still hold their shape.
- Remove the saucepan from the heat and stir in the finely chopped red onion.
- Let the chutney cool completely.
- Pack the chutney into sterilized jars, leaving about 1/2 inch of headspace. Seal tightly.
- Refrigerate for at least 1 week to allow the flavors to meld before serving. The chutney will keep for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
437g
Fat
4g
Carbs
53g
