Sweet and Sour Raw Papaya Pickle
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 26723 times
Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles.
Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery.
This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal.
You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle .
- Combine the papaya, ¼ tsp of turmeric, salt in enough water and cook on a medium flame for 15 minutes, while stirring occasionally.
- Drain well using a strainer.
- Heat the oil in abroad non-stick pan, add the mustard seeds and sauté on a medium flame for few seconds.
- Add the garlic, ginger, green chillies, fenugreek seeds and asafoetida and sauté on a medium flame for 3 to 4 minutes.
- Add the remaining ¼ tsp of turmeric, kashmiri red chilli powder and curry leaves and sauté on a medium flame for 1 minute.
- Add the cooked papaya, tamarind pulp and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the jaggery and vinegar, mix well and cook on a medium flame for 2 minutes.
- Cool completely, serve or store it in an air-tight container and refrigerate till use.
Nutrient values (Abbrv) per tbsp
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