Recipe Ingredient
- 1 green unripe papaya
- 1 tbsp salt
- 5–6 bird´s eye chillies (chili padi)
- 250ml good quality vinegar
- 250ml water
- 250g sugar
Instructions
- 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.
