Papaya Pickle and Super tasty country food made traditionally. mali cooking in nature

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

green papaya

🥗Healthier: carrot

💰Cheaper: cucumber

Carrots and cucumbers can mimic the crunchiness.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey offers natural sweetness with fewer processing.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder retains flavor while being shelf-stable.

Peel and grate the green papaya into a large bowl.

Sprinkle salt over the grated papaya and let it sit for 30 minutes to release moisture.

Drain excess water from the papaya and set aside.

In a pan, heat oil over medium heat until shimmering.

Add mustard seeds and fenugreek seeds, cooking until they start to pop.

Stir in turmeric powder, red chili powder, and cumin seeds, cooking for 1-2 minutes until fragrant.

Add the grated papaya to the spice mixture and mix well.

Pour vinegar and add sugar, stirring to combine thoroughly.

Cook the mixture for 5-7 minutes, allowing flavors to meld.

Remove from heat and let cool to room temperature.

Transfer the pickle to sterilized jars and seal tightly.

Allow the pickle to marinate for at least 24 hours before serving.

Cooking Techniques

Spice Level: