East Indian Wedding Pickle
Simple Papaya and Carrot Pickle with Vinegar that is served along with meals at East Indian Weddings or festive celebrations.
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.