Papaya Pickle


1/2 kg papaya
2 tbsp ginger, sliced
2 tbsp garlic, sliced
3-5 green chillies, sliced
1 sprig curry leaves
2 tbsp kashmiri chilli powder
1 1/2 tbsp red chilli powder
1/2 tsp asafoetida
1/2 tsp fenugreek-mustard powder
6-7 tbsp vinegar
1/2 tsp jaggery
1/2 tsp mustard seeds
salt to taste
3 tbsp gingely oil


  1. Peel and cut papaya into long slices. Drain the water well and keep it aside.
  2. In a small pan, lightly dry roast 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds and then powder them. Keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add curry leaves, ginger, garlic and green chillies and saute well till golden brown.
  4. Reduce the flame to very low and add kashmiri chilli powder and red chilli powder and mix well.
  5. Add asafoetida and 1/4 tsp mustard-fenugreek powder and mix well.
  6. Then add the sliced papaya and salt and mix well.
  7. Add vinegar and jaggery and mix well for a minute. Add remaining 1/4 tsp mustard – fenugreek powder and mix well.
  8. Adjust the salt and switch off the flame.
  9. Allow it to cool completely and store in an air tight glass container/ bottle…

Recipe Source: Fadwa’s Kitchen

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