Raw Papaya Pickle Recipe: Pickles hold a special place in Indian cuisine, which is why you'll find a variety of pickles in people's homes. If you're tired of mango pickle, try raw papaya pickle once.

Raw papaya improves digestion, boosts the body's immunity, and doesn't spoil easily. The best part is that this pickle is quick to prepare and can be made in any season.

For those who love a spicy and tangy taste, this is a perfect option. Homemade pickles are not only pure but also more delicious and safer than store-bought pickles. So, let's tell you the correct method for making raw papaya pickle.

Ingredients for Raw Papaya Pickle:
Raw papaya – 1 kg
Salt – to taste
Turmeric powder – 1 teaspoon
Red chili powder – 2 teaspoons
Mustard powder – 3 tablespoons
Fennel powder – 2 tablespoons
Asafoetida – 1 pinch
Mustard oil – 200 ml
Vinegar / Lemon juice – 2 tablespoons

Detailed Method for Making Raw Papaya Pickle:

To make this, first wash 1 kg of raw papaya, remove the seeds, and cut the papaya into small pieces.
You can also grate it if you prefer.
Spread the cut papaya on a clean cloth and leave it in the sun for 20-30 minutes so that the excess moisture dries completely.
Take the cut papaya in a large dry bowl, add all the spices, and mix well with a dry spoon.

Now, heat 200-250 ml of mustard oil in a pan over high heat until a light smoke starts to appear.
Remove the oil from the heat and let it cool completely, then add it to the papaya mixture and mix well.
If you want a slightly tangy taste, you can add 2 tablespoons of lemon juice or vinegar. Now, transfer the pickle to a clean, dry glass jar and keep the jar in the sun for 4-5 days.

Stir the pickle once daily with a clean, dry spoon so that the spices are evenly distributed.
The raw papaya pickle will be completely ready in 5-7 days.
This pickle tastes delicious with dal-rice, parathas, puris, and vegetables.

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