Ingredients
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Red chili - 10 pieces
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Garlic (sliced) - 5 cloves
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Cooking oil - 4 tablespoons
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Papaya (unripe, shredded) - 500 grams
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Salt - 1 teaspoon
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sugar - 8 tablespoons
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Turmeric (sliced) 150 grams
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Chili padi (bird eye chili) - 3 pieces
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White vinegar - ½ cup
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Water - 1 cup
Method
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Slit red chili in length wise ,
remove seeds and set aside.
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Mix shredded papaya, salt and 2
teaspoons of sugar in a bowl and season for 2 minutes. Squeeze
dry and stuff it into slit chilies and steam it for 2 minutes.
Transfer into a glass jar and set aside.
-
Stir fry sliced turmeric and chili
padi in 4 tablespoons of cooking oil until oil become
yellow then discard chili padi and sliced turmeric.
-
Mix
water, vinegar and 6 tablespoons of sugar and simmer to boil.
Let it cool completely then pour it into the glass jar filled
with stuffed chilies. Add sliced garlic and pickle for at least
2 days before serve.
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