Quick & Tasty Raw Papaya PickleVeg
Learn how to make a delicious and healthy Raw Papaya Pickle (Kacche Papite ka Achar) with this easy, step-by-step recipe. This tangy and spicy pickle uses grated raw papaya, aromatic spices, raw mango for zest, and a touch of vinegar to ensure it stays fresh for years. Perfect as a flavorful accompaniment to any Indian meal, this long-lasting pickle is simple to prepare and packed with health benefits. Discover the secret tricks to achieve the perfect texture and vibrant flavor today!
Ingredients
700 g Raw Papaya (grated)
400 g Raw Mango
100 g Green Chilli
100 g Ginger
10 cloves Garlic
1 tbsp Salt
1 tbsp Turmeric Powder
1 tsp Cardamom Seeds
1 tsp Nigella Seeds
1 tbsp Fennel Seeds
1 tsp Fenugreek Seeds
4 tbsp Mustard Seeds
1 tsp Asafoetida
4 tbsp Kashmiri Red Chilli Powder
1 1⁄2 cup White Vinegar
1 cup Mustard Oil
Instructions
1
Wash and peel the raw papaya. Scrape out and remove the seeds and inner lining, as these parts can be bitter.
2
Grate the papaya into thick shreds (lachha).
3
Prepare the aromatics: Crush half of the garlic, ginger, and green chilies using a mini chopper or mortar and pestle. Finely slice the remaining half into thin strips (juliennes).
4
If using raw mango, cut it into small pieces to add tanginess.
5
In a large mixing bowl, combine the grated papaya with the crushed and sliced garlic, ginger, green chilies, and raw mango pieces.
6
Add the salt, turmeric powder, carom seeds (ajwain), nigella seeds (kalonji), whole fennel seeds (saunf), and fenugreek seeds (methi dana).
7
Pour in the white vinegar. Mix everything thoroughly and let it marinate for one full day to allow the flavors to develop and the ingredients to soften.
8
In a pan over low heat, dry roast fennel seeds, whole fenugreek seeds, cumin seeds, and whole coriander seeds until fragrant and slightly changed in color.
9
Allow the roasted spices to cool completely, then grind them into a coarse powder.
10
After the one-day marination, add the ground pickle masala, mustard seeds (rai dal), and asafoetida (hing) to the bowl.
11
Pour in the mustard oil (which should be heated and then cooled to room temperature).
12
Add the Kashmiri red chili powder for a vibrant color and mix everything well.
13
Transfer the pickle into a ceramic or glass jar. These materials are best for maintaining the quality and shelf life of the pickle.
14
Place the jar in the sun for 2 to 3 days to allow the spices to fully absorb and the pickle to mature for optimal taste. Keep it away from moisture to prevent spoilage.
