Ingredients:

• 200 g – young yellow papaya, skinned and sliced thinly
• 100 g – tomatoes, skinned, seeded and diced
• 20 g – red onion, diced
• 300 ml – white wine Vinegar
• 30 g – Sugar
• 150 ml – water

Method:

1. Put all the ingredients together in a bowl. Mix well.
2. Allow to pickle by leaving the bowl in the fridge for at least one day before eating.

Recipe courtesy of Meena