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Saturday, December 10, 2016

Pappaya & Chinese Orange Pickle

1/2 medium sized Raw Papaya
5 - 6 Chinese Orange
1 cup coarse Salt + 4 cups of water for cooking
12 - 15 Red Chilies
5 tsp Mustard seeds (Preferred: Small one)
1/4 tsp Asafoetida powder
3/4 tsp Black Pepper
1.5 tsp Cumin seeds
2 tsp Fenugreek seeds
2 tsp Tamarind powder
1 - 1.5 cups salt water

Remove the skin and inner part, seeds of Raw papaya and cut it into medium sized pieces as shown in the picture below. Cut the each chinese orange into 4 pieces and remove the seeds.

Put around 4 cups of water, 1 cup of salt in a vessel and bring it to boil. Add chopped papaya, bring it to boil and cook well. Add chopped chinese orange, bring it to boil, switch off the flame.

Drain the salt water and keep it aside.

Put red chillies, black pepper, fenugreek seeds, cumin seeds, turmeric pieces, mustard seeds in a pan and dry roast them in medium/low flame for about 3-4 mins. Add asafoetida and fry them in low flame until they give nice aroma and fenugreek seeds turn golden brown in colour.(If turmeric powder, add it along with asafoetida.) Add tamarind powder, mix them well and switch off the flame. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer and make medium fine powder as shown in the picture below.

Add this powder to the vessel containing cooked papaya, add required amount of salt water (To prepare the salt water, put around 1.5 cups of water and around 1 cup salt in another vessel, bring it to boil and keep it aside until it comes to room temperature.) and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.