Papaya Pickle
Crisp strips of raw papaya, tender French beans, and sweet pearl onions are preserved in a sharp, spicy vinegar brine in this traditional Parsi pickle. The vegetables are briefly blanched to retain their crunch before being sun-dried and steeped in a mixture of split mustard seeds, turmeric, and chili powder. Ready in just four days, this tangy condiment adds a refreshing bite and vibrant flavor to any meal, though it is best enjoyed fresh while the vegetables remain crisp.
Ingredients
- 3 pounds Raw papaya (Peeled and cut into 2-inch long chips (like potato wafers). Originally 1.5 Seer.)
- 2 pounds Pearl onions (Very small white onions, peeled. Originally 1 Seer.)
- 1/2 pound French beans (Very tender, trimmed. Originally 0.25 Seer.)
- 2 ounces Green chilies (Whole or slit. Originally 1 Navtank.)
- 1/2 pound Salt (For the blanching brine. Originally 0.5 Ratal.)
- 4 ounces Split mustard seeds (Rai Kuria) (Coarsely ground. Originally 0.25 Ratal.)
- 1 teaspoon Red chili powder (Heaping. Pure, without blends.)
- 1 teaspoon Turmeric powder (Heaping.)
- 1 bottle Strong vinegar (Approx. 750ml to 1 liter. Use cane or malt vinegar.)
- 4 cups Water (For blanching. Originally 1 Seer.)
- 1/2 teaspoon Baking soda (Optional, helps keep beans green during blanching.)
Instructions
- 1Dissolve the salt in the water. Strain the solution through a cloth into a non-reactive pot (stainless steel or enamel). Place the pot on medium heat uncovered and bring to a vigorous boil.
- 2Once the brine is boiling hard, add the baking soda (if using), followed by the French beans and papaya strips. Cover the pot and cook for exactly 4 minutes. Immediately remove from heat and drain the vegetables into a colander or basket.
- 3Wash the peeled pearl onions and the blanched papaya and beans thoroughly with fresh water. Spread them out to dry in the sun (or a warm, dry place) for 3 to 4 hours until all surface moisture has evaporated.
- 4Strain the vinegar into a non-reactive pot and bring it to a boil. Once it begins to bubble, remove from heat and let it cool completely. In a small bowl, take a little of the cooled vinegar and mix it thoroughly with the split mustard seeds, turmeric, and chili powder. Combine this spice paste with the rest of the cooled vinegar.
- 5Place the dried papaya, beans, onions, and green chilies into a wide-mouthed glass or ceramic jar. Pour the spiced vinegar mixture over the vegetables. If the vegetables are not fully submerged, add more vinegar until they are covered.
- 6Let the pickle sit for 4 days before using. Note that this pickle softens over time and does not keep for very long periods, so it is best made in small batches and consumed while fresh.
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