(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

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


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals