3 under-ripe pawpaws
1 Tbl flour
½ tsp whole cloves
½ kg onions
½ cup vinegar
½ kg sultanas
½ cup salt
2 tsp turmeric
1 tsp curry powder

Peel pawpaw and remove seeds. Cut into 2cm cubes, place in bowl and sprinkle lightly with salt. Add cold water to just cover fruit and leave overnight, approximately 8 hours.

Drain, place in saucepan with grated onions, sultanas, sugar, cloves and curry powder. Just cover with vinegar and cook gently for 1½ hours.

Mix together flour and turmeric and stir in. Bring to the boil, stirring gently. Allow to cool before pouring into jars and seal well.

Mackay RFCA News Sheet 14.3.88

DATE: March 1989

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