Mustard Seed And Papaya Chutney Recipes
CURRIED PAPAYA CHUTNEY
Make and share this Curried Papaya Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 40m
Yield 1 jar of chutney
Number Of Ingredients 9
Steps:
- Put a heavy bottomed pan over medium heat and add vinegar,water, sugar and mustard and bring to boil.
- Cook until liquid becomes syrupy.
- Add papayas and curry powder, salt, garam masala.
- Cook 2 minutes more, stirring constantly.
- Remove from heat and mix in onion.
- Cool to the room temperature.
- Pour in jar and refrigerate for 5 days before using.
PAPAYA CHUTNEY
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
- Remove from the heat and allow the chutney to cool.
MUSTARD SEED AND PAPAYA CHUTNEY
I *think* I got this recipe from a Yahoo group...regardless, it's yummy. I apologize that I can't credit the original chef, but thank you.
Provided by Elmotoo
Categories Chutneys
Time 30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 773.1, Fat 8.6, SaturatedFat 0.9, Sodium 53.7, Carbohydrate 159.8, Fiber 22.6, Sugar 109.2, Protein 12.4
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