Mustard Seed And Papaya Chutney

1. Combine vinegar, water, sugar and mustard in 1-quart pan.

2. Place over medium heat and bring to boil. Cook until liquid becomes syrupy.

3. Add papayas and curry powder. Cook 2 minutes more, stirring constantly.

4. Remove from heat and mix in onion.

5. Pack mixture into jar and refrigerate 1 week before using.

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Nutrient	Quantity
Total fats	6.5798 g
Protein	6.2309 g
Carbohydrates	104.6654 g
Energy	537.288 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6991 g
Water	841.1354 g
Aspartic acid	0.6328 g
Calcium, Ca	192.921 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0315 g
Lutein + zeaxanthin	458.718 g
Fiber, total dietary	12.2838 g
Fatty acids, total saturated 22:0	0.022 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	1194.861 g
Niacin	2.3548 mg
Vitamin A, RAE	204.765 g
Arginine	0.3432 g
Riboflavin	0.163 mg
Tocopherol, beta	0.087 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0161 g
Fatty acids, total saturated 20:1	0.504 g
Glutamic acid	0.95 g
Sodium, Na	50.739 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1739 g
Total lipid (fat)	6.5798 g
Manganese, Mn	1.2249 mg
Fructose	16.2778 g
Proline	0.4757 g
Fatty acids, total saturated 16:0	0.427 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	50.595 g
Choline, total	46.0398 mg
Sugars, total	85.2802 g
Serine	0.1854 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.0861 g
Vitamin B-6	0.2219 mg
Selenium, Se	33.1545 g
Ash	2.9278 g
Fatty acids, total saturated 18:1 undifferentiated	1.7649 g
Pantothenic acid	1.0003 mg
Phenylalanine	0.2235 g
Copper, Cu	0.3868 mg
Betaine	2.0538 mg
Thiamin	0.2125 mg
Methionine	0.0816 g
Iron, Fe	3.7452 mg
Carbohydrate, by difference	104.6654 g
Phosphorus, P	185.734 mg
Folate, total	184.89 g
Tocopherol, gamma	2.9612 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	1.1796 g
Lycopene	7951.8 g
Alanine	0.2433 g
Valine	0.2808 g
Fatty acids, total saturated 18:2 undifferentiated	0.9695 g
Glycine	0.3281 g
Carotene, alpha	8.7 g
Glucose (dextrose)	18.2262 g
Fatty acids, total saturated 14:0	0.0967 g
Zinc, Zn	1.461 mg
Isoleucine	0.2236 g
Tocopherol, delta	0.1456 mg
Fatty acids, total saturated 12:0	0.0087 g
Fatty acids, total polyunsaturated	1.7159 g
Tocotrienol, gamma	0.0523 mg
Leucine	0.3878 g
Vitamin A, IU	4137.603 IU
Folate, DFE	184.89 g
Tryptophan	0.074 g
Vitamin C, total ascorbic acid	265.8537 mg
Phytosterols	14.868 mg
Galactose	0.0384 g
Fatty acids, total polyunsaturated 18:1 c	0.5507 g
Fatty acids, total saturated 20:0	0.0346 g
Tocotrienol, beta	0.3045 mg
Fatty acids, total saturated 6:0	0.0024 g
Tyrosine	0.1489 g
Vitamin K (phylloquinone)	18.2778 g
Fatty acids, total saturated	0.7068 g
Histidine	0.1507 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	3.7038 g
Threonine	0.1755 g
Folate, food	184.89 g
Fatty acids, total polyunsaturated 24:0	0.0132 g
Cryptoxanthin, beta	2562.15 g
Vitamin E (alpha-tocopherol)	3.5339 mg
Magnesium, Mg	160.985 mg
Lysine	0.3852 g
Potassium, K	980.183 mg
Fatty acids, total polyunsaturated 24:1 c	0.0811 g
Cystine	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Papaya	3	187.05	47.067	1.131
Water	0.5 cup	0	0	0
mustard seed	2 tablespoons	64.008	3.5393	4.5662
white vinegar	1.5 cups	64.26	0.1428	0
red onion	0.5	0	0	0