Apr 26, 2012

Papaya Pickle (Step - by - Step)

In my childhood, summer means holidays, rasna, a trip to my village and tasting freshly made pickles.  The theory behind these pickles is when the seasonal rare fruits are abundant in the season, they will be preserved with tamarind or lime juice and salt, along with chili powder, garlic and some other spice powders; so that these pickles will be eaten along with rice in lunch in the rainy season when there is a scarcity of these fruits. Aaavakaya and Usirikaya are main pickles that are made in summer as they are abundant in summer season.

Papaya Pickle

These days there is a wide variety of pickles made with different fruits, vegetables and meat also. Vankaya Pachadi ( Eggplant Pickle) , Chikudu Kaya Pachadi (Broad Bean Pickle), Mulakaya Pachadi (Drumsticks Pickle), Chicken Pachadi are a few to name. Recently when I went to a wedding, there I have tasted the Raw Papaya Pickle, It almost tasted like mango (bite size) pickle. As I told you before Our wonderful Papaya tree flooded with papayas, instead of waiting until they get ripe (for Papaya Smoothie), I have used most of the raw papayas and made this pickle today. It turned out wonderful and tasty and here is the pictorial step-by-step recipe for you.

Raw Papaya - 1 medium ( or 2 cup bite size pieces)
Turmeric Powder - 2 tsp
Red Chili Powder - 1/4 cup
Salt - 2 Tbsp
Lime Juice - 1 Tbsp
Oil - 1/2 cup
Fenugreek ( Methi) Seeds - 1 Tbsp
Mustard Seeds - 1/4 cup
Garlic - 6 to 8


First peel and seed out the papaya and cut into bite-size or 1/2 inch size pieces.

Take these pieces into a wide large bowl

Add Turmeric Powder

Add salt

Add Red Chili Powder

Add lime juice.

Grind the fenugreek seeds into fine powder.

Add Fenugreek (Methi) Powder.

Grind the mustard seeds into fine powder.

Add mustard powder to the bowl.

Crush the garlic in the mortar.

And the garlic to the bowl. Mix it very well.

Add oil.

Now mix all the ingredients in the bowl until they get blended. (use your hand for mixing than spoon or spatula to get best results.) Taste and adjust the salt and spice according to your taste.

Make the Indian tempering and add it to the bowl and mix it well.

Let it sit in the bowl for 5 hours and then transfer it to the air-tight container and store it in the cool place.

The longer it gets stored the best taste it will acquire (for first 10 days). You have to wait (if you can resist) until the next day to eat this pickle with the rice for the bestest taste. Right now, my kitchen is already full with the aroma of this flavorful pickle, and I couldn't resist, ate immediately with the white rice and ghee. It tasted superb and next day also i ate and it tasted awesome. :-))

Serve this over hot white rice and don't forget to top with some ghee and that tastes Yummmmm!!!

Why late, it's your turn to taste this heaven-lines...


  • In the regular 'aavakaya' pickle, we don't use lime juice as the mango it self gives the sour taste. To fulfill that taste here we have added lime juice. 

linking this pickle to following events..
Pickles and Preservers Fest @ Sizling Tastebuds, Spring Seasonal Foods @ Srav's Culinary Concepts

Enjoy, until we meet here again...


  1. Nothing but simply drooling with the pickle spoon pic.. :)

  2. wow very innovative idea of using papaya in pickles...very nice and inviting...luv the picks!

  3. Super like,never had this papaya pickle,thanks for sharing dear..

  4. Never had papaya pickle before. Looks fab. Bookmarked..!

  5. This looks fabulous.Glad to follow you
    Check out my space i your spare time


  6. Mouthwatering pickle!! Would love to have a taste of that :D

  7. Lip-smacking and unique pickle !! quiet new to me !! Thanks for linking to the event !! Appreciate It :)

    Ongoing event CC:Spring Seasonal Food

  8. Thank you for posting such a wonderful receipe



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