Pickled papaya

This recipe can be used for other type of pickled fruits (e.g. mango) or veggies (e.g. cabbage, cucumber, ginger, and carrot)


  • 1 green unripe papaya
  • 1 tbsp salt
  • 5 to 6 red chillies (chilli padi)
  • 250 ml good quality vinegar
  • 250 ml water
  • 250 g sugar


  1. Cut away papaya skin.
  2. Slice papaya into thin slices
  3. Place in clean bowl, add salt, mix and allow to marinate, 1 hr until papaya soften
  4. squeeze out access liquid
  5. place vinegar, water and sugar into heavy based saucepan and bring to a low simmering boil, 10-15 min
  6. remove saucepan from heat and set aside to cool completely
  7. pack papaya slices and chilli padi in a glass jar.
  8. pour in cooled vinegar syrup
  9. allow to marinate 2-3 hrs before serving
  10. store in fridge for extra crunchy taste

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