• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 green unripe papaya
  • 1 tbsp salt
  • 5–6 bird´s eye chillies (chili padi)
  • 250ml good quality vinegar
  • 250ml water
  • 250g sugar

Instructions

  1. Skin the papaya then cut into halves. Remove the seeds. Cut the papaya into 1-inch thick slices then cut each piece into thin slices without cutting all the way through (this allows the pieces to be opened up into a fan-shape.) If preferred, cut the papaya into thin slices.
  2. Put the pieces of papaya in a clean mixing bowl. Add the salt, mix and allow to marinate for about an hour until the papaya turn soft. Squeeze out excess liquid.
  3. Put vinegar, water and sugar into a heavy-based saucepan and bring to a low simmering boil for 10-15 minutes. Remove saucepan from the heat and leave aside to cool completely.
  4. Pack the papaya slices and cili padi in a glass jar and pour in the cooled vinegar syrup.
  5. Allow to marinate for approximately 2-3 hours before serving. Store pickle in the refrigerator for an extra crunchy taste.

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