The East Indian Wedding Pickle is basically a papaya and carrot pickle with vinegar. This traditional pickle is a must have on an East Indian dining table at weddings and festive occasions.
We call this Wedding Pickle because this is traditionally served at Weddings by the East Indian community. Large quantities of this papaya carrot pickle with vinegar is prepared and then preserved in ceramic pots at least a week before the wedding ceremony. An East Indian wedding buffet without the papaya and carrot pickle with vinegar is incomplete.
This pickle has a slightly sweet, lightly spicy, and tangy taste. The thin slices of carrots and papaya absorb the flavours of mustard, vinegar, and chilli thus making it delectable.
We use any basic vinegar for this wedding pickle but Apple Cider vinegar, palm vinegar, or any homemade vinegar works just as fine. The sweet-sour taste of this wedding pickle will tantalize your taste buds and you can then enjoy not only the pickle but also your meals.
How to make a Wedding Pickle or Papaya Carrot Pickle with Vinegar
The papaya and carrot in the pickle need to absorb the vinegar and hence have to be prepared for at least 3 to 4 days before you could use it.
This is a very simple recipe and you can adjust the quantity of ingredients to suit your palate. Lets go through the ingredients first,
PAPAYA : Use one medium raw papaya and cut them into thin slices.
CARROTS: Use 4 to 5 seasonal carrots that are long and reddish. Wash them well and then cut them into thin slices too like the papaya.
VINEGAR: Vinegar plays an important role in this papaya and carrot pickle. Use good quality vinegar that is not too strong or not too mild. You may also like to use apple cider vinegar, if it suits you, and also considering its health benefits. I like to use palm vinegar that is available locally for this recipe as it is milder in taste.
To make vinegar from Acetic acid – dilute 60 ml (1/4 cup) acetic acid with 750 ml water. Generally, it is 8% of acetic acid to water. Use a little less acetic acid if you want your vinegar to be mild. Boil and cool the water before adding the acetic acid to it. I prefer this to the store-bought vinegar.
MUSTARD SEEDS: I like to use 1 tbsp of split yellow mustard seeds. These are available at all grocery stores. These mustard seeds are basically split and known as mustard dal locally. These yellow mustard seeds are used in a variety of Indian pickles.
GINGER & GARLIC: Peel about 2 pods of garlic and thread them onto toothpicks – 3 to 4 each. Also, slice a big piece of ginger and set it aside.
DATES: I like to use the yellow dates that are available at fruit stalls. If you cannot lay your hands on these dates then use the dry variety that you can find at the dry fruit stores. You will need to cut the dry dates length-wise and soak them in vinegar to soften them a little before use.
SUGAR & SALT: Use 2 tbsp. of sugar and a little salt to taste. Adjust the sugar to suit your taste, add more if you want your pickle to be a little sweeter.
CHILLI POWDER & TURMERIC POWDER: Add to suit your taste or 1 teaspoon each of chilli and turmeric powder.
Method of making Wedding Pickle
- Apply salt and turmeric to the carrot and papaya slices. Spread this on a flat plate and sun-dry for at least 2 hours and then transfer it into a glass bowl.
- Heat 1.5 cups of vinegar, and add 2 tbsp sugar and salt to taste. Also add the chilli powder, turmeric powder, mustard seeds.
- If using dry dates, soak them in vinegar until they soften, and then add them to the boiling vinegar mixture.
- Allow this vinegar mixture to cool completely before you could mix it with the vegetable slices.
- Combine the vinegar mixture and the vegetables well and allow it to rest for 3 to 4 days. Stir this pickle a few times during the day.
- After 3 to 4 days the pickle is ready to be eaten. Transfer it into glass jars and store it and enjoy this wedding pickle with your meals.
- You know when the pickle is ready, that’s when the carrots and papaya turn soft and the mustard is not bitter anymore.
Storing & serving suggestions
This pickle can be preserved at room temperature. It has a shelf life of one month when your store it at room temperature. You can also choose to store this pickle in your refrigerator for a longer period.
Serve this Wedding Pickle or Papaya carrot pickle with your meals.
You may also like to try
Pork Vindaloo, Chicken Moil, East Indian Sorpotel, East Indian Fugias
East Indian Wedding Pickle
Ingredients
- 4 to 5 Large Carrots, sliced approx 1 kg
- 1 Small Raw Papaya, sliced
- 3 – 4 Thick Green Chillies, sliced (optional)
- 2 pods Garlic, peeled and skewered into toothpicks
- 2 inch Ginger, sliced
- 5 – 6 Dry Dates, chopped length-wise soak in a little vinegar to soften
- 1½ cup Vinegar
- 1 tbsp Split Mustard Seeds
- 2 tbsp Sugar or Jaggery
- 1 tsp Red Chilly Powder
- 1 tsp Turmeric Powder
- Salt to taste
Instructions
- Wash and slice the papaya and carrots and leave them in the sun for 2 hours. After 2 hours transfer the vegetables into a glass bowl.
- In a vessel, heat vinegar and add sugar, salt, mustard seeds, chilli powder, turmeric powder, and dry dates soaked in vinegar.
- When the vinegar mixture come to a boil and the sugar melts, switch off the flame and allow it to cool.
- Now combine the vinegar mixture with the vegetables and allow to rest for 3 to 4 days, stirring twice or thrice a day.
- After 3 to 4 days, transfer this Wedding Pickle into a ceramic jar or glass bowl/jar and it is ready to use.
Notes
- You can substitute sugar for jaggery.
- Preferably, use Palm Vinegar or Apple Cider Vinger as it is considered to be healthy. However, you could use any vinegar of your choice.
- I did not use green chillies and dates for this batch of pickle.
- You could either use dried dates or fresh yellow dates.
- You can increase/reduce the quantity of sugar and red chilly powder to suit you.
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Do we need to add dates and jaggery. Hv never seen dates in the pickle
Dried dates are added to the pickle and taste good. Omit if you must.