Stuffed Chilli Pickle

Name: Stuffed Chilli Pickle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 2½ cups
Cuisine: Malaysia
Ingredients: 1 small unripe papaya or 1 small white radish (about 600 g/20 oz); 1 small unripe papaya or 1 small white radish (about 600 g/20 oz); 4 green beans, sliced lengthwise halfway down; 8 cm (3 in) piece cucumber, halved crosswise and cut into chunks; ⅓ cup (50 g) cauliflower florets, broken into small pieces; ½ cup (50 g) coarsely cut cabbage; 8 shallots, pricked with a fork; 8 shallots, pricked with a fork; 2½ cm (1 in) ginger, thinly sliced; 5 cloves garlic, slivered; 1 teaspoon brown mustard seeds; 2 heaped tablespoons dried prawns, soaked in warm water to soften; 15 cm (6 in) fresh turmeric root or ¼ cup turmeric powder; 15 cm (6 in) fresh turmeric root or ¼ cup turmeric powder; 2 teaspoons belachan (dried prawn paste); 2 teaspoons belachan (dried prawn paste); 2 tablespoons oil; 1 cup (250 ml) white vinegar; 5 tablespoons sugar; ½ teaspoon salt; 8 green chillies, straight, with stalks

Preparation info

Makes
2½
cups

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Ingredients

1 small unripe papaya or 1 small white radish (about 600 g/20

Asia
Malaysia
Preserve
Fish course
Pescatarian
Gluten-free

Method

Shred the papaya as thinly as possible. Sprinkle 1 teaspoon of the salt and set aside for 5 minutes. Then pat dry with paper towels. Spread the papaya strips evenly on a tray and bake in a preheated oven at 100°C (200°F) for 45 minutes to 1 hour