Raw Papaya Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 4 servings
- 1 nos Papaya peeled and — finely chopped
- 11/2 tsp Chilly powder
- 1 cup Oil
- 1/4 tsp Mustard seeds — powdered
- 1/4 tsp Fenugreek seeds — powdered (Uluva)
- 1 tsp Salt
- 1 pinch Asafoetida (Kayam)
- 1 pinch Turmeric powder
- 1 tbsp Lemon juice
Preparation
Step 1
For preparing raw papaya pickle, mix all the ingredients together in a shallow vessel.
Step 2
Convert it to a jar and use it after 24 hours.
Step 3
Give it a good stir before serving.
Step 4
Raw papaya pickle is ready. Serve it with rice or anything according to your taste.
Step 5
Specialities: 1)nadan recipe.
Step 6
Notes: 1)you can preserve it only for 1 week.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Snacks
Kannur Special Pazham Niravu | Pazham Nirachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Side Dish
Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti
Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...
Breakfast
Kerala Traditional Egg Omelette | Nadan Mutta Omelette
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...
Side Dish
Kondattam Moru Curry With Vellarikka | Vellarikka Kondattam Moru Curry
Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...