400gms Papaya (one small)
1 teaspoon salt
½ teaspoon Turmeric powder
12-14 cloves of Garlic
180gms big fat green chilies
100gms dry dates
12-14gms Mustard dal
1 teaspoon sugar
½ teaspoon chili powder
¼ teaspoon Turmeric powder
1 ¾ cup Vinegar (Apple cider)
*Vegetables can be cut into thin slices instead of strips.
*Dates can be kept whole.
1. Peel and cut the papaya, carrot, and ginger into thin strips.
2. Apply turmeric and salt to the cut vegetables as mentioned in part A.
3. Spread this over a big thali / platter and let it dry under the sun for 3 hours (mix it once in between).
4. Cut dates into ½ or ¼ as you desired or just leave them whole.
5. Soak the dates in ½ cup of vinegar for 1 hours.
6. If the chilies are big then cut into quarters.
1. Add 1 ¼ cup of vinegar into the kadai / wok.
2. Now add the vinegar in which the dates were soaking.
3. Bring this to a boil.
4. Add garlic, green chilies and stir for 15 sec then switch off the stove/gas.
5. Add the dates, chili powder, sugar, turmeric and half quantity of mustard dal (6gms) and stir.
6. Now add the sun dried vegetables and the remaining mustard dal and give it a stir.
7. Transfer the pickle into a glass / ceramic bowl or container (wide mouth).
8. Cover and set it aside for 3 days.
9. Every 12 hours stir it once so that the vinegar mixture coats all the vegetables.
10. Now your pickle is almost done transfer this into a pickle jar and set aside for 2 days to mature.
11. Your East Indian wedding pickle is ready.
Enjoy life, it’s delicious.