Green papaya achards recipe

Green Papaya Pickles

Green Papaya Pickles

On this day of Candelaria, pancakes for dessert are mandatory 😉. And as an entree, I offer these seasoning. It is excellent light. Nadine, who gave me her recipe, works on the Commerson relay in Plaine des Caffres. We stopped there for lunch after a magnificent walk to the Piton de la Fournaise. As often in Reunion, we had the option of choosing a "buffet" menu. I like it because it allows me to try many dishes in very small quantities and thus try many new things.

So I opted for a small portion ofHard Green Papaya Pickles. And I found them so good that I asked Nadine if she would like to share her way of doing things with us! So here it is. Thanks Nadine Now you can easily find green papaya in exotic stores and even in certain organic stores or supermarkets.

For 4 people:

  • one papaya green
  • 3 big peppers (These are sweet peppers. To replace, for example, in France with another sweet pepper)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 piece of ginger (approximately 1.5 cm)
  • 1 clove garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon oil
  • 1 to 2 tablespoons apple cider vinegar
Papaya © 4170730 CC0 Pixabay

Papaya © 4170730 CC0 Pixabay

Peel the papaya, cut it in half and remove the seeds. Grate it, put it in a colander, salt it and let it drain. Peel the garlic and ginger and grate them. Wash the large peppers, divide them in half and cut them into rings.

Pour the oil into a saucepan. Add ginger and grated garlic, cumin and saute for a good 5 minutes. Add turmeric, pepper, grated papaya, chopped large peppers. Mix and brown for about 10 minutes without covering over high heat. Papaya must still be crispy.

Big peppers

Big peppers

Stop cooking, add vinegar, mix and cover. Let cool about thirty minutes. The vinegar will continue cook vegetables.

He's prepared ! There I ate it several times, always served at room temperature, as an entree.