1 tsp. oil
2 shallots, finely chopped
2 tsp. finely grated ginger
1/2 tsp. curry powder
1 medium papaya, finely chopped
2 tbsp. lime juice
1 tbsp. finely chopped fresh cilantro (coriander)

In a small nonstick saucepan, heat the oil and sauté the shallots and ginger over medium heat for 6 to 7 minutes, until softened, stirring often. Remove the pan from heat and stir in the curry powder until well blended. Add the remaining ingredients, place in a covered container and chill for 3 to 4 hours or overnight. Serve chilled.

Yields 1 cup.