Sweet, sour, salty, spicy, and tangy at the same time, the traditional East Indian wedding pickle takes a few weeks to prepare. This is our modified modern version of this mouth-watering East Indian raw papaya and carrot pickle.
No East Indian wedding can be complete without the infamous East Indian wedding pickle. Yes, you have the foogias and orias and sarapatel and vindaloo and more. But this East Indian raw papaya and carrot pickle is a must-have too!
Quite simply made with raw papaya and carrots, with garlic, ginger, chilies, black currants and khajoor aka dried dates, our traditional wedding pickle a labor of love that is really addictive to taste.
Almost umami in flavor because of the different spices used, wedding pickle is traditionally made by sun-drying the veggies a lot and then fermenting them in the barni aka ceramic jar.
Since we now live in apartment buildings instead of those old villas with balconies, we’ve modified the recipe a bit to reduce the sun time and increase the fermenting time to get the same taste! This is the wedding pickle that mom made for sis’s wedding back in Jan 2023.
Ingredients for the East Indian Wedding Pickle
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This dish is served at most East Indian pre-wedding paanis, post-wedding dinners, and wedding day celebrations. It’s also made for other festive occasions.
It’ll go really well with most East Indian dishes. Whether it’s foogias and mutton khudi, or chitaps and ukra, or orias and potato chops, the pickle made from carrots, raw papayas and wet and dry spices is the perfect accompaniment.
East Indian Wedding Pickle
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Ingredients
- 250 gms Carrots
- 1 Raw Papaya small
- 100 gms Ginger
- 100 gms Green Chillies
- 2 pods Garlic Flakes
- 100 gms Dried Dates
- 50 gms Black Currants
- 50 gms Cashewnuts Halves
- 5 Tbsp Mustard Seeds
- 5 teaspoon Turmeric Powder
- 1 Tablespoon Salt
- 375 ml Vinegar
Instructions
- Slice the carrots and green papaya into sticks and cut the ginger into thick 1-inch slices.
- Deseed the dried dates and cut into thin strips.
- Apply turmeric powder and salt and allow to dry in the sun for 2 hours.
- Slit the chillies in half and poke the garlic with toothpicks.
- Add them to a pot along with the mustard seeds and vinegar and bring to boil before allowing them to cool.
- Mix all the ingredients together and add to a barni (ceramic jar).
- You can mix daily or leave it alone for seven to ten days.
- Store in the barni till ready to serve.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
