Raw papaya / Green Papaya / unripe papaya is a healthy miracle fruit that is rich in vitamins, enzymes and phytonutrients. I have tasted ripen papaya very few times in my life even though I know its health benefits like it is good for eyes, helps in weight loss etc. Somehow I don’t like its smell and taste. But recently when my neighbor gave me a big raw papaya, I had no clue of what to make with it or how to consume it. So I asked my instagram friends and readers to suggest me some raw papaya recipes. Among the recommendations, I tried raw papaya kootu, Gujarati Sambharo, and this instant raw papaya pickle. I tried this sweet and sour green papaya pickle recipe from Tarla Dalal' ji’s website by making some small changes in the method of cooking. It came out finger licking good. Basically I love pickles with sweet and tangy taste. As raw papaya has a natural sweet taste, this pickle suited me very well. Friends do try this instant raw papaya pickle, you will love it for sure. It tastes good for rice, roti and paratha. Lets see how to make instant raw papaya pickle with step by step pictures.
Raw Papaya Pickle - Instant Green Papaya pickle recipe
Sweet and sour raw papaya pickle for rice, roti and paratha.
Cuisine:
North Indian
Category:
Pickle recipes
Serves:
1 cup
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup - 250ml
- Chopped raw papaya / green papaya - 1 cup
- Turmeric powder / haldi - 1/2 tsp
- Kashmiri red chilli powder - 2 tsp
- Tamarind/ imli - Big gooseberry size
- Salt - as needed
- Powdered Jaggery - 2 to 3 tbsp (adjust based on your taste)
- Vinegar or lemon juice - 1 tsp (optional)
To Temper and saute
- Cooking oil - 2 tbsp
- Mustard seeds (Rai / Sarson ) - 1 tsp
- Fenugreek seeds (Methi) - 1/4 tsp
- Asafetida / Hing - 1/4 tsp
- Curry leaves (Kadi patta) - 5 nos
- Chopped garlic (Lehsun) - 2 tbsp
- Chopped Ginger( adrak) - 2 tbsp
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HOW TO MAKE RAW PAPAYA PICKLE
- Wash and peel the skin or raw papaya. Remove the seeds and scrape the thread parts.
- Chop the green papaya into small cubes. Soak tamarind in water and take 1/2 cup extract.
- Heat oil in a kadai. Splutter mustard seeds, methi seeds, hing and curry leaves.
- Saute garlic, ginger for a minute. Add papaya pieces. Mix well.
- Add salt, turmeric powder, tamarind extract, red chilli powder and jaggery.
- Boil till thick in medium flame. Switch off the flame. Add lemon juice or vinegar.
- Cool down and store in a box. Tastes sweet and sour. Enjoy with rice, roti and paratha !
RAW PAPAYA PICKLE RECIPE - STEP BY STEP PICTURES
- Wash and peel the skin of raw papaya. Remove the seeds and scrape the thread like portions in the middle of raw papaya else it will taste bitter. Chop the green papaya into small cubes and set aside. Soak tamarind in 1/2 cup warm water for 15 minutes. Take the extract and set aside.
- Heat oil in a kadai, splutter mustard seeds, fenugreek seeds, hing and curry leaves. Add chopped garlic and ginger. Saute for a minute.
- Now add the chopped raw papaya and saute for a minute. Add 1/2 cup of tamarind extract, turmeric powder, red chilli powder, jaggery, salt and hing. Add little more water if needed.
- Let it boil till pickle becomes semi thick, papaya becomes soft and cooked. Check for taste and add more chilli powder or salt if needed. Do not over cook or mash the papaya.
- Cool down the pickle and transfer it to a jar or glass bottle. Store in a refrigerator up to one week. It tastes both sweet and spicy. It goes well with dal rice, curd rice, roti and paratha.
- Enjoy !
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Note
- Adjust the quantity of chilli powder and jaggery as per your taste.
- You can also use 1/4 tsp of roasted fenugreek seeds powder instead of fenugreek seeds.
- For variations, you can saute the chilli powder in oil before adding raw papaya.
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Try this yummy raw papaya pickle. You will like it for sure !
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