Papaya achar (papaya pickle) is a tangy and flavorful condiment made from raw or semi-ripe papaya. Here’s a step-by-step guide to making it:
Ingredients:
- Raw papaya (grated or cut into thin slices) – 1 medium-sized
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 2-3 tsp (adjust to taste)
- Salt – 2-3 tsp (adjust to taste)
- Asafoetida (hing) – 1/4 tsp
- Mustard oil (or any oil of choice) – 1/2 cup
- Vinegar – 3-4 tbsp
- Sugar (optional, for balance) – 1 tbsp
Instructions:
- Prepare the Papaya:
- Wash, peel, and grate the raw papaya or cut it into thin slices, as per your preference.
- Sprinkle a little salt on the papaya and let it sit for 30 minutes. This helps release excess water.
- Squeeze out the water and set the papaya aside.
- Toast and Grind Spices:
- Dry roast mustard and fenugreek seeds until aromatic.
- Grind them into a coarse powder using a mortar and pestle or spice grinder.
- Cook the Papaya:
- Heat mustard oil in a pan until it reaches smoking point. Let it cool slightly to reduce the pungency.
- Add asafoetida and the ground mustard-fenugreek mix to the oil. Stir for a few seconds.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Combine Ingredients:
- Add the prepared papaya and stir until well-coated with the spices.
- Cook for 5-7 minutes on medium heat until the papaya softens slightly but still retains a bit of crunch.
- Final Touch:
- Add vinegar and sugar (if using) for tanginess and a hint of sweetness. Mix well.
- Cook for another 2-3 minutes, then turn off the heat.
- Cool and Store:
- Let the achar cool completely.
- Store it in a sterilized glass jar. It can be consumed immediately but tastes better after a day or two as the flavors meld.
Tips:
- Adjust the spice levels to your preference.
- Store the achar in a cool, dry place or refrigerate for extended shelf life.
- Ensure the container is clean and dry to prevent spoilage.
Enjoy your homemade papaya achar with rice, parathas, or as a side dish!