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Appetizer RecipesPickles & Preserves 2 >  Pickled Green Papaya (Indian)



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Makes 4 cups

• 4 red chilies, chopped
• 1 large red onion, chopped
• 1 (2-inch) piece ginger, minced
• 4 cloves garlic, minced
• 4 tablespoons black mustard seeds
• 2 cups vinegar
• 1 tablespoon mustard oil
• 1 cup brown sugar
• Salt to taste
• 1 teaspoon ground turmeric
• 1 pound green papaya, peeled and diced

In a blender or a food processor, add the chilies, onion, ginger, garlic, mustard seeds and 1 cup of vinegar and blend to make a paste.

Heat the oil in a large saucepan over medium heat, cook the paste and remaining vinegar until fragrant and reduced. Add the sugar, salt, turmeric and papaya and simmer for 5 minutes.

Remove from the heat and cool before serving. This can be stored in an airtight container in a refrigerator for up to 3 months.


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