Papaya Mustard Pickle

Name: Papaya Mustard Pickle
Yield: Serves 4
Cuisine: India
Ingredients: 500 ml (2 cups) clear vinegar; 60 g (2¼ oz) black mustard seeds; 3 garlic cloves, chopped; 6 cm (2½ inch) piece of ginger, grated; 1 large red onion, chopped; 5 red chillies, seeded and chopped; 500 g (1 lb 2 oz) green papaya, cut into 1 cm (½inch) cubes; ¼ teaspoon ground turmeric; ¼ teaspoon salt; 200 g (7 oz) sugar; 3 green chillies, seeded and chopped; 1 tablespoon oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a wonderful pickle suitable for serving with roast lamb raan or with pieces of roti and a quick dal curry or sambar. Make sure you use a green papaya and not a ripe one, otherwise the flesh will disintegrate when you cook it.

Ingredients

5 red chillies, seeded and chopped
1 large red onion, chopped
6 cm (2½

Asia
India
Side dish
Preserve
Vegan
Spicy
Gluten-free

Method

Chop the red chilli, onion, ginger, garlic, mustard seeds and 125 ml (½ cup) vinegar in a