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Priya Wickramasinghe, Carol Selva Rajah

Papaya Mustard Pickle

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe

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

Method

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

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