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Wednesday, November 5, 2008

Pickled Papaya

My back yard has several papaya trees fruiting all at the same time. Rather than letting the monkeys getting away with the ripen fruits, I decided to try out this recipe that I stumbled upon in The Kuali. The texture is very crunchy, so unlike those bought outside which usually has a very strong vinegar taste. It's so delicious even the boys are eating it! It's supposed to be left to marinate for a couple of hours but it's almost gone now.

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Here's the recipe for those who would like to try.

Ingredients
1 green unripe papaya

1 tbsp salt

5–6 bird’s eye chillies (chili padi)

250ml good quality vinegar

250ml water

250g sugar

Method

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.

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.

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.

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

Allow to marinate for approximately 2–3 hours before serving. Store pickle in the refrigerator for an extra crunchy taste.

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