Bihari Papaya Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1/ kg-Papaya
  • 2 tsp- Yellow mustard seeds
  • 2 tsp- Red chillies
  • 2 tsp- Thymol seeds(ajwain)
  • 2 tsp- Onion seeds(kalonji)
  • Salt to taste
  • 1/2 cup- Mustard Oil

How to Make Bihari Papaya Pickle

  • Wash and peel the papaya. Clean the inner layer containing seeds.
  • Cut small pieces of about 1 inch of length or a little big.
  • Put in boiling water and boil for two minutes.
  • Take out of water and put apart on absorbent paper/newspaper under air.
  • Dry it in sun for one day.
  • Grind coarsely yellow mustard seeds, red chillies, thymol seed (ajwain) and onion seed (Mangraila/kalaunji) and Salt.
  • Mix all the ingredients with the boiled papaya pieces.
  • Mix pure mustard oil to get it completely drenched.
  • Keep it in tight lid container/jar.
  • Use it within a week.
  • You can mix coarsely ground garlic also, if you so desire. Normally this pickle should be made in small quantity.