Papeete Ka Achaar
Ingredients
- Quantity: 2.5 kgs. (Appx.)
- 2 kgs. unripe papaya (papeeta)
- 4 tbsp. salt
- 2 tsp. chilli (mirch) ground
- 300 gms. sarson ka tel
- 2 tsp. aniseed (saunf)
- 100 gms. ginger (adrak) minced
- 1 tsp. cardamom (ilaicheedana)
- 1 tsp. asafoetida (heeng)
- 2 tsp. turmeric (haldi) powder
Method
Peel papeetas. Chop them in small pieces and put it in a sauce pan. Add sufficient water and boil it on low heat to cook 4-5 minutes. Remove from heat.
Spread the pieces in the Sun. Discard water.
Heat oil. Add heeng, adrak, salt, mirch powder, saunf, haldi and ilaicheedana. Fry for a minute and switch off the heat. Keep aside to cool.
When the papeeta pieces get dried, put them in a martban (jar). Pour the cold oil mixed with masalas in the martban. Put the lid on and keep the martban under the Sun.
Use it after 8-10 days. Keep the martban shaking several times daily during this period.