The papaya we bought was used to experiment one of the favorite south Indian pickles Manga Kari.☺.
Ingredients:
Raw Papaya - 1 medium size
Red chilli powder - 1-2 tsp
Salt - as per taste
Turmeric powder - 1 tsp
Lime juice - 1 small lime
Gingelly oil(refined sesame oil) - 1 tsp
Asoefatida . - 1 small pinch
Mustard seeds - 1 tsp
Chop papaya into small strips(julien) as shown in the picture below.
Then add salt and keep it closed in a cool place, not refrigerated. After a day add the chilli powder, lime juice and mix well and refrigerate for about 2-3 days until it softens.
 |
| Spices added |
Non |
| Ready to eat 🙂 |
Once it is softened, heat the oil , add mustard seeds and asoefatida. Once the mustard seeds splutter add this to the papaya and mix well. Bottle this in a sterilized container. Store in refrigerator. Stores well for 2 weeks.
Tips:
1. Mix the papaya well every few hours until it is bottled to avoid moisture retaining in one part of the bowl.
2. Store in a cool dark place away from too much heat and light.
3. You can try with half ripe papaya if you like a sweet and spicy pickle.
4. The red chili powder can be added to suit your taste.
