Mustard Seed and Papaya Chutney
A sweet and savory chutney perfect for veggie burgers or on the side along with curries.
peeled, seeded and coarsely chopped
Combine vinegar, water, sugar and mustard in 1-litre pan.
Place over medium heat and bring to boil.
Cook until liquid becomes syrupy, about 8 minutes.
Add papayas and curry powder.
Cook about 30 minutes more, stirring often until papaya becomes soft and start becoming mushy but still can see chunks.
Remove from heat and mix in onion.
It can be served right away.
For better result, pack mixture into jar and refrigerate 1 week before using.