Green Papaya Pickles
A crunchy, tangy, and colourful side dish This bright pickle is made with fresh green papaya, cucumber, tomato, onion, and spices. It goes well with rice dishes, grilled foods, or curries.
Ingredients
How to make it
- Prepare the vegetables:– cut the green papaya, onion, green tomatoes, cucumber, and green chilies.
- Soften the papaya (optional):– if you prefer softer papaya, boil it in water for 3–5 minutes, drain and cool– if you like it crunchy, skip this step.
- Mix the vegetables:– in a large bowl, combine the papaya, onion, tomato, cucumber, and chili, toss well.
- Make the pickling brine:– in a saucepan, mix sugar, curry powder, mustard powder, salt, vinegar, and water– bring to a boil and stir until sugar and salt dissolve– remove from heat and let the brine cool to room temperature.
- Add the brine to the vegetables:– pour the cooled brine over the mixed vegetables, stir well– spoon the mixture into clean jars, pressing gently so the vegetables are covered in the liquid.
- Seal and store:– close jars tightly and keep them in the fridge– wait at least 1–2 days before eating– for best flavour, leave the pickles for 1–2 weeks.
Tip…
- use gloves when slicing chilies if you are sensitive to spice
- these pickles can last in the fridge for several weeks
- great as a side dish or sandwich filling!
