| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe papaya |
| 1 |
|
Yellow or orange fresh habanero pepper |
| 1 |
sm |
Red onion; diced – (3/4 cup) |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Mustard powder |
| 1 |
ts |
Ground cumin |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut
into small pieces. Process papaya and habanero in blender until broken down
slightly. Add remaining ingredients. Process until smooth. Transfer mixture
to saucepan. Bring to boil over high heat, reduce to simmer, and cook until
thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room
temperature. Refrigerate, tightly sealed, 2 to 3 weeks. Makes 1 1/2 cups.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups"
Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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