Ingredients :
1 raw papaya (grated and blanched in saltwater)
1 tablespoon - hing
2 tablespoon - red chilly powder
1/2 tspn - garam
masala powder
2 tablespoon - oil
1 cup
- Grated jaggery ( or as per
taste)
1 tablespoon - raw brown sugar
1 tablespoon - Aamchur powder (or as per taste)
1 tablespoon - Black pepper powder
1 tablespoon - Mustard
1 each of - Clove , Elaichi, one inch
dalchini.
1 tablespoon - Freshly squeezed lemon juice.
Salt - Just a pinch.
Method
Drain the blanched raw papaya and keep aside. In a deep pan
heat oil. Then add hing ,clove,elaichi,dalchini and mix well. Now add mustard
to it and let it splutter nicely. Keep the gas on medium flame and add the chili
powder to the oil. Mix it once and then add the blanched papaya and mix well.
Now add, remaining ingredients – garam masala, lemon juice , aamchoor powder,
grated jaggery, brown sugar and black pepper powder and salt to taste .Mix all
the ingredients well and keep covered , on simmer for 5 to 10 minutes until all
the jaggery melts and is absorbed by the papaya.Take off from the gas and let
it cool completely. Store in a airtight glass bottle as long as you may wish. (Keep
it refrigerated)Can be served with chapatti,roti…or plainly as a pickle . Is a
great option to put it as bread spread for children, instead of concentrated
jam. They will love it!!!!
