This is the classic East Indian wedding pickle made with raw papaya and carrots in a vinegar brine. It is slightly sweet, and sour, with a little bit of zing from the chili.
Course Pickle, Pickles, Side Dish
Cuisine East-Indian, Indian
Keyword papaya carrot pickle, pickle, side-dish
Prep Time 40 minutesminutes
Cook Time 3 minutesminutes
Macerating time 5 daysdays
Total Time 5 daysdays43 minutesminutes
Servings 8servings
Calories 76kcal
Cost $5
Ingredients
1med Raw papaya sliced and sun dried for 2 hours
5med Carrotssliced and sun dried for 2 hours
4medGreen chilies slit into two
2bulbsGarlic cloves peels and threaded on a toothpick
3inch Fresh ginger sliced
5large Yellow datessliced
Brine - Pickle liquid
1½cup Vinegar
1tbspMustard seedcrushed
10Pepper corns
2tbspSugaror crushed jaggery
1tspTurmeric powder
1tsp Chilly powderor cayenne pepper
1tsp Kosher salt
Instructions
Veggies - Wash, clean, and slice both the papaya and carrots into thick slices. Place them on a large tray and into the sun for 2 hours. Pro tip- The sun will evaporate excess moisture from the veggies which will prevent them from molding in the pickle.
1 med Raw papaya, 5 med Carrots
Brin - Combine all the brine ingredients in a small saucepan over medium heat. Stir until the sugar and salt have dissolved. Bring to a boil and take it off the heat. Leave to cool to room temperature.
Combine - In a large ceramic, glass, or plastic bowl combine the sun-dried veggies, along with chilies, garlic, ginger, and dates with the cooled brine. Stir well and set aside. Pro tip - do not use metal such as aluminum as the acid in the brine will react with the metal causing oxidation.
4 med Green chilies, 2 bulbs Garlic cloves, 3 inch Fresh ginger, 5 large Yellow dates
Stirring - This mixture needs to be tossed around 2 to 3 times a day for the next 3 to 4 days. This will ensure that all the veggies come in contact with the brine and absorb as much flavor as possible.
Store - Transfer the pickle to a pickle jar making sure that the top has enough brine to prevent exposure. Seal with a cheesecloth and leave to macerate for another 4 to 5 days or up to a week.
Serving - when removing the pickle from the jar, take only the veggies leaving the liquid behind. This will ensure the rest of the pickle is well submerged in the brine which prevents contamination.