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    You are in: Home / Low-cholesterol / Mustard Seed and Papaya Chutney Recipe
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    Mustard Seed and Papaya Chutney

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Elmotoo's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine vinegar, water, sugar and mustard in 1-quart pan.
    2. 2
      Place over medium heat and bring to boil. Cook until liquid becomes syrupy.
    3. 3
      Add papayas and curry powder. Cook 2 minutes more, stirring constantly.
    4. 4
      Remove from heat and mix in onion.
    5. 5
      Pack mixture into jar and refrigerate 1 week before using.

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on September 27, 2005


      Great Chutney! I didn't realize that this was to sit in the fridge for a week before I had made it. I used some of it after chilling for 6 hours and it was still great...i can't wait to see how it tastes in a week! I added some dates to it and that was the only change i made. Wonderful flavors!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mustard Seed and Papaya Chutney

    Serving Size: 1 (2943 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 773.1
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 53.7 mg
    Total Carbohydrate 159.8 g
    Dietary Fiber 22.5 g
    Sugars 109.2 g
    Protein 12.4 g

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