Ingredients:

• 1/2 kg – Papaya
• 1/2 kg – thendlin
• 1 kg – Carrots
• 1/2 kg – chowli beans
• 250 gm – Kashmiri chillies
• 1 tbsp – Cumin seeds
• 2 tbsp – mustard
• 1 tbsp – Turmeric powder
• 3/4 tbsp – Fenugreek
• 2 tbsp – sesame seeds
• 1 tsp – pepper Corns
• 1 tbsp – Channa dhal
• 1 tbsp – moong dal
• 1250 ml – Vinegar
• 50 gm – Green chillies
• 3-inch piece – Ginger
• 6 pods – Garlic
• 1/2 kg – chilli powder
• 250 gm – sweet oil
• 2 bunch – Curry leaves

Method:

1. Cut papaya, thendlin, carrots and chowli beans into thin strips, and marinate with salt for 3 days.
2. After 3 days, squeeze out the brine, and dry in hot sun till it loses the water content and become crisp.
3. Roast the masala, and grind with vinegar to a paste.
4. Mince green chillies, ginger, and garlic.
5. Boil the minced masala in vinegar, then add the roasted masala, chilli powder and stir.
6. When done, remove from stove.
7. After the masala cools, add the dried papaya and the dried vegetables.
8. Heat 250 gms of sweet oil, fry curry leaves, and when cool add to the pickle.
9. Add vinegar and salt if required.
10. Recipe Courtesy: Mangalorean Recipes