Papaya Pickle | Papita Ka Achar
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.
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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