Sweet and sour raw papaya pickle
Sweet and sour raw papaya pickle

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet and sour raw papaya pickle. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery. This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. RAW PAPAYA PICKLE RECIPE - STEP BY STEP PICTURES Wash and peel the skin of raw papaya. Remove the seeds and scrape the thread like portions in the middle of raw papaya else it will taste bitter.

Sweet and sour raw papaya pickle is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Sweet and sour raw papaya pickle is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sweet and sour raw papaya pickle using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and sour raw papaya pickle:
  1. Get 2 cup raw papaya pieces
  2. Take 1 cup dark fruit vinegar
  3. Prepare 1/2 cup dark brown sugar
  4. Get 1 teaspoon salt
  5. Take 20 whole red chillies
  6. Get 20 cloves garlic

This Malaysian style Pickled Papaya is usually eaten as a snack or appetizer. It is crunchy, tangy, slightly spicy, and deliciously addictive. Remove seeds from green papaya, peel it and grate. Mix with turmeric and let it rest.

Instructions to make Sweet and sour raw papaya pickle:
  1. Peel and cut raw papaye into 1/2"thick,2"long pieces.Put in a pan,add garlic and red chilli with salt,cover and cook on low flame for 5minutes.
  2. When water dries add vinegar and brown sugar.Mix well,cover and cook on low flame for 10minutes or till papaya is tender.
  3. Mix well,let it be cooled and store in a glass container/jar.Pickle is ready to be served.

Remove seeds from green papaya, peel it and grate. Mix with turmeric and let it rest. Mix grated papaya, carrot and sweet red pepper in a deep glass bowl. Achara - also known as atchara or atsara - is a traditional condiment of pickled green papaya, carrots and peppers in Filipino cuisine. Crunchy green papaya, combined with the sweet-sour tang of the gingered pickle juice, makes for an incredibly refreshing accent to so many dishes.

So that is going to wrap it up for this exceptional food sweet and sour raw papaya pickle recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!