The East Indian Wedding Pickle is basically a papaya and carrot pickle with vinegar. This traditional pickle is a must have on an East Indian dining table at weddings and festive occasions.
We call this Wedding Pickle because this is traditionally served at Weddings by the East Indian community. Large quantities of this papaya carrot pickle with vinegar is prepared and then preserved in ceramic pots at least a week before the wedding ceremony. An East Indian wedding buffet without the papaya and carrot pickle with vinegar is incomplete.This pickle has a slightly sweet, lightly spicy, and tangy taste.

Ingredients:

400gms Papaya (one small)

300gms Carrot

80gms Ginger

1 teaspoon salt

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

Pre-Preparation:

Peel and cut the papaya, carrot, and ginger into thin strips. Also peel the garlic cloves

Apply turmeric and salt to the cut vegetables (carrot & papaya)

Keep it for 2-5 hours until they release some water and soften

Spread this over a big platter and let it dry under the sun for 3 hours

Cut dates into ½ or ¼ as you desired or just leave them whole.

Soak the dates in vinegar for 1 hour.( had skipped this step)

Slit the chillies

Preparation:

Add 1¾cup of vinegar into a bowl or vinegar in which the dates were soaking.

Add chilli powder, sugar and mix. Add ginger, garlic, green chilies and stir for 15 sec

Add the sun dried vegetables along with dates, half quantity of mustard dal and stir.

NOTE: I have not added the whole amount of vinegar at once but little by little

Transfer the pickle into a glass / ceramic jar.

Cover and set it aside for 3/5 days.
Every 12 hours stir it once so that the vinegar mixture coats all the vegetables and set aside for 2 /5 days to mature.

NOTE : While making this pickle use glass or steel utensil as the vinegar would react if used aluminum

You know when the pickle is ready, that’s when the carrots and papaya turn soft and the mustard is not bitter anymore.Your East Indian wedding pickle is ready.

This pickle can be preserved at room temperature. It has a shelf life of one month when your store it at room temperature. You can also choose to store this pickle in your refrigerator for a longer period.Serve this Wedding Pickle or Papaya carrot pickle with your meals.

свернуть