Raw Papaya Pickle RecipeImage Credit source: sumankatadkakitchen

Ripe papaya is beneficial for your skin and health, whereas raw papaya also contains vitamins and minerals in abundance. In earlier times, people used to eat raw papaya with black salt or soak it in vinegar for a few days and then eat it with spices, which is also very helpful in improving digestion. Raw papaya pickle tastes delicious and you can prepare it and store it for a long time. In this article we will see step by step recipe of raw papaya pickle.

Papaya is a good source of Vitamin C. According to Health Line, apart from Vitamin C, Vitamin A, B9, fiber, potassium, folate, magnesium, calcium, B1, B3, Vitamin E, and K are also found in papaya. So let us know the method of making raw papaya pickle.

Note the ingredients of pickle

1 kg raw papaya, 2 teaspoons dry whole coriander, 1 teaspoon cumin, 1 teaspoon fennel, 1 teaspoon celery, half teaspoon fenugreek seeds, 2 teaspoons mustard seeds, 1 teaspoon mustard seeds, 5-6 red dry chillies, one and a half cup mustard oil, 1 teaspoon nigella seeds, 1 teaspoon celery, 1 teaspoon turmeric, 50 grams green chillies, black and white salt (take as per taste), 1 spoon Kashmiri red chilli powder, 1 spoon dry mango powder and a little white vinegar (optional).

Raw Papaya Pickle Recipe

• First of all, you have to wash and wipe the papaya so that its moisture is removed, then cut it in the middle, separate all the seeds and remove a thin layer of roughness from inside.
• Without removing the peel, cut the papaya into small pieces as per requirement, just like mango is cut for mango pickle.
• Put water to boil in a big vessel and place a strainer plate on it and steam the cut papaya for some time. You can also use momos steamer.

• When the papaya pieces become soft, turn off the gas and take them out in a vessel and dry them on a cotton cloth in the sun for 2-3 hours so that all the moisture gets removed.
• Now add dry coriander, cumin, fennel, celery, fenugreek, mustard seeds, mustard seeds and dry red chilli in a pan and roast on low flame while stirring till aroma comes out.
• Let this roasted spice cool slightly and then grind it in a grinder. Keep in mind that the masala should not be ground too finely. Keep it coarse as if grinding with a cob.
• Now heat mustard oil in the pan. Add nigella, celery, asafoetida and turmeric and fry it and then turn off the gas.
• Remove the stems of all the green chillies and then cut them from the middle so that the spices go inside them properly.
• Take sun-dried papaya, add green chillies to it and then add ground spices. In this you also have to add heated mustard oil.
• Last of all, you have to add the remaining basic spices like Kashmiri red chilli powder, dry mango powder, black and white salt. Now mix everything well.
• If you want to add vinegar then add that also, because it increases the shelf life. However, if you do not like the test, you can skip it.

Store pickles like this

In this way, your delicious pickle of raw papaya will be prepared which does not spoil for a long time. Fill it in a dry airtight glass container and store it. Keep in mind that there should be no moisture at all in the pickle. You can also expose it to sunlight for a few days and if you want, you can heat some more mustard oil and mix it so that the pickle does not get spoiled.