Cook Without Book

Condiments                 Pickled Green Papaya MAKES 4 cups 4 red chilies, chopped 1 large red onion, chopped 1 (2- inch) piece ginger, minced 4 garlic cloves, minced 4 tablespoon 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 red chilies, onion, ginger, garlic, mustard seeds and 1 cup of vinegar and blend to make a paste. Heat the oil in a large sauce pan 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.