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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
  

  • 1 medium green papaya peeled, seeds removed, and cut into thin strips
  • 1 medium onion thinly sliced
  • 2 green tomatoes cut into wedges
  • 1 cucumber thinly sliced
  • 2-3 green chilies thinly sliced
  • ½ cup sugar
  • 2 tbsp curry powder
  • 1 tbsp mustard powder
  • 1 tbsp salt
  • 1 cup vinegar white or apple cider vinegar
  • ½ cup water

How to make it
 

  1. Prepare the vegetables:
    – cut the green papaya, onion, green tomatoes, cucumber, and green chilies.
  2. 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.
  3. Mix the vegetables:
    – in a large bowl, combine the papaya, onion, tomato, cucumber, and chili, toss well.
  4. 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.
  5. 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.
  6. 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!