Papaya Pickle Recipe | Papita Ka Achar

5 from 1 vote
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Papaya pickle, commonly known as Papita Ka Achar, combines fresh raw or green papaya with mustard seeds, curry leaves, garlic, ginger, sesame oil, and a variety of other spices. My recipe explains the simple steps to make papaya pickle at home.

Papaya Pickle

KEY TAKEAWAYS

  • Papaya pickle is a vibrant and flavorful traditional Indian condiment.
  • Store the pickle in an airtight glass container in a cool dark place. Refrigeration is optional for additional shelf life.
  • Serve it with roti, paratha, naan, pulao, biryani, steamed white rice, different types of curries, samosas, pakoras, grilled meats, sandwiches, wraps, salads, dosa, and idli.
  • Papaya pickle tastes typically sweet, tangy, and spicy with a bit of nutty and pungent undertone.
  • Green chili pickle, mango pickle, radish pickle, carrot pickle, lime pickle, and garlic pickle will offer a somewhat similar taste as the papaya pickle.

Papaya Pickle Featured Image

I came across this pickle recipe at a free yoga class in the park that I visited out of sheer curiosity. One of the instructors had brought this dish for post-session energy. She offered it to others, including me, with homemade bread, and I loved how healthy it was. I asked her to teach the recipe to me. She explained it patiently, and I tried it that week.

My husband said it felt clean and calm, and the boys found it refreshing. Now, it is one of our favorite pickles. That morning reminded me that balance doesn’t only come through stretches—sometimes, it arrives through food that aligns body and soul with quiet nourishment.

How to Make Papaya Pickle? (Step by Step Guide with Images)

Step 1: Start by taking a raw papaya. Wash it, peel it, and cut it into very fine thin and small pieces. Take two cups of raw papaya.

Two cups of raw papaya

Step 2: Take a pan, heat it, and add 3 tbsp sesame oil. Heat the oil and then add ½ tbsp mustard seeds.

Added ½ tbsp mustard seeds in oil

Step 3: Add 2 tbsp garlic cloves and 3 tbsp ginger pieces.

Added 2 tbsp garlic cloves and 3 tbsp ginger pieces

Step 4: Add 4 pieces (slitted) green chilis and 5 to 6 pieces of curry leaves. Mix everything until it turns brown under medium flame.

Added 4 pieces (slitted) green chilis and 5 to 6 pieces of curry leaves

(Pro tip: Sesame oil is best for making this pickle.)

Step 5: Turn off the stove and add 1 tbsp turmeric powder. Stir all the ingredients.

Added 1 tbsp turmeric powder

Step 6: Add 4 tbsp asafoetida, 1 tbsp fenugreek powder, and 4 tbsp Kashmiri red chili powder. Stir all the ingredients.

Added 4 tbsp asafoetida, 1 tbsp fenugreek powder, and 4 tbsp Kashmiri red chili powder

Step 7: Put on the flame and keep it low. Add 200 ml vinegar into the spice mix. Mix all the ingredients.

Adding 200 ml vinegar into the spice mix

Step 8: Add salt as per your taste and mix all the ingredients thoroughly. Wait until it starts simmering.

Adding salt as per your taste

Step 9: Add two cups of raw papaya into the spice mix and blend it well with all the ingredients. Cook it under low flame. Stir it often until it softens.

Added two cups of raw papaya

(Pro tip: Do not cover it and cook.)

Step 10: As soon as the papaya softens and cooks well, turn off the flame. Your papaya pickle is ready.

Papaya pickle is ready

Step 11: Take a clean sun-dried glass jar, grease it with sesame oil. Add all the pickle into it and enjoy the delicacy.

Papaya pickle in jar

Recipe Card

Papaya Pickle Featured Image

Papaya Pickle | Papita Ka Achar

By Mita Mondal
Papaya pickle, commonly known as Papita Ka Achar, combines fresh raw or green papaya with mustard seeds, curry leaves, garlic, ginger, sesame oil, and a variety of other spices.
5 from 1 vote
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 84 kcal

Ingredients
  

  • 2 cups Papaya (washed, peeled & cut into very small slices)
  • 3 tbsp Sesame oil
  • ½ tbsp Mustard seeds
  • 2 tbsp Garlic cloves
  • 3 tbsp Ginger (cut into small longitudinal pieces)
  • 4 pieces Green chili (slitted)
  • 5 pieces Curry leaves
  • 1 tbsp Turmeric powder
  • 4 tbsp Asafoetida
  • 1 tbsp Fenugreek powder
  • 4 tbsp Kashmiri red chili powder
  • 200 ml Vinegar
  • Salt as per taste

Instructions
 

  • Start by taking a raw papaya. Wash it, peel it, and cut it into very fine thin and small pieces. Take two cups of raw papaya.
  • Take a pan, heat it, and add 3 tbsp sesame oil. Heat the oil and then add ½ tbsp mustard seeds.
  • Add 2 tbsp garlic cloves and 3 tbsp ginger pieces.
  • Add 4 pieces (slitted) green chilis and 5 to 6 pieces of curry leaves. Mix everything until it turns brown under medium flame. (Pro tip: Sesame oil is best for making this pickle.)
  • Turn off the stove and add 1 tbsp turmeric powder. Stir all the ingredients.
  • Add 4 tbsp asafoetida, 1 tbsp fenugreek powder, and 4 tbsp Kashmiri red chili powder. Stir all the ingredients.
  • Put on the flame and keep it low. Add 200 ml vinegar into the spice mix. Mix all the ingredients.
  • Add salt as per your taste and mix all the ingredients thoroughly. Wait until it starts simmering.
  • Add two cups of raw papaya into the spice mix and blend it well with all the ingredients. Cook it under low flame. Stir it often until it softens. (Pro tip: Do not cover it and cook.)
  • As soon as the papaya softens and cooks well, turn off the flame. Your papaya pickle is ready.
  • Take a clean sun-dried glass jar, grease it with sesame oil. Add all the pickle into it and enjoy the delicacy.
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Notes

Select fresh and firm raw papayas to make this pickle at home. Fresh green papayas will render the best taste and texture in the pickle.
Cut the papaya into uniform thin slices. This ensures even cooking and the right consistency of the pickle.
I use vinegar to the pickle to add a tangy taste. Vinegar also acts as a preservative. You may try different types of vinegar for varied flavor.
Toast the mustard seeds slightly over a low flame. This enhances the flavor of the pickle. However, do not burn them to render a bitter taste.
I prefer using sesame oil to make this pickle. This adds a unique nutty undertone to it. However, if you do not have sesame oil, you can use any other type of oil, such as mustard oil, which will add a pungent taste.

Nutrition Info (Estimation Only)

Nutrition Facts
Papaya Pickle | Papita Ka Achar
Amount per Serving
Calories
 
84
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
757
mg
33
%
Potassium
 
175
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
1260
IU
25
%
Vitamin C
 
39
mg
47
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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5 from 1 vote (1 rating without comment)
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