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.