PAWPAW PICKLES
Ingredients:
3 under-ripe pawpaws
1 Tbl flour
½ tsp whole cloves
½ kg onions
½ cup vinegar
½ kg sultanas
½ cup salt
2 tsp turmeric
1 tsp curry powder
Method:
Peel pawpaw and remove seeds. Cut into 2cm cubes, place in bowl and sprinkle lightly with salt. Add cold water to just cover fruit and leave overnight, approximately 8 hours.
Drain, place in saucepan with grated onions, sultanas, sugar, cloves and curry powder. Just cover with vinegar and cook gently for 1½ hours.
Mix together flour and turmeric and stir in. Bring to the boil, stirring gently. Allow to cool before pouring into jars and seal well.
DATE: March 1989
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