Serves – 1 small jar
Prep Time – 10 mins
Cooking Time – 12mins

Ingredients

  • Raw papaya (peeled & sliced) – 3 cups
  • Nigella seeds (kalonji) – 1tsp
  • Fennel seeds (saunf) – 2 tsp
  • Vinegar – ⅓ cup
  • Salt – to taste
  • Black salt – ½ tsp
  • Sugar – ½ cup

Method

  1. In a pan lightly dry roast nigella & fennel seeds for a minute. Add the sliced raw papaya, vinegar, salt, black salt and sugar. Cover and cook for 12 mins. Remove from heat and let it cool. Refrigerate and use it within 4-6 weeks.