Friday, August 31, 2012

The tale of the green papaya

I bought a green papaya to make this. Vegetarian version of course, but more about that sometime later.
    Papaya was so huge that ended up using only half of it. Leftover papaya was staring at me for a while and was stacked up in the refrigerator.I just had to use that up and salad again?! was the question asked by significant other or  the taste tester! So this recipe is out of sheer desperation to try something new with the papaya. It is similar to 'Gulamba'. Substitute green mango with green papaya and you have a tasty relish! It actually tastes better a day after making it.

2 cups shredded papaya
1/2 cup shredded jaggery (as per taste)
1/2 tea spoon cardamom powder
1/8 tea spoon freshly ground nutmeg
1/2 cup water

In a pan, add water and jaggery and melt the jaggery. Once jaggery is melted, add shredded papaya and stir to combine. Cook papaya in jaggery syrup until the papaya is tender and syrup is 1 string consistency on low heat. It will take about 15 minutes. Add cardamom powder and nutmeg and mix everything. Cool to room temperature. Store in clean glass jar in the refrigerator. This will keep for  a week.

Green papaya is not as tangy as green mango. So you don't need lot of jaggery. Also, papaya contains less juice compared to mango. So you will have to add little water to make syrup.

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