Papaya and Mango Pickles

Saturday, April 9, 2011


1 unripe papaya, seeded, skin removed and cut into halves
1 unripe mango, sliced
1 tablespoon salt
5 bird's eye chili
250ml vinegar
250ml water
280g sugar


  1. Cut the papaya into a thickness of 1 inch 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.

  2. Cut the papaya into thin slices if preferred.

  3. Put the pieces of papaya in a clean mixing bowl.

  4. Add the salt, mix and allow to marinate for about an hour until the papaya turn soft. Remove excess liquid.

  5. Put water, vinegar, and sugar into a heavy-based saucepan and bring to a low simmering boil for about 15 minutes. Remove saucepan from the heat and leave aside to cool completely.

  6. Pack the papaya slices and chili padi in a glass jar and pour in the cooled vinegar syrup.

  7. Allow to marinate for about 2.5 to 3 hours before serving.

  8. Store the pickle in the fridge for an extra crunchy taste.


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