½ small green unripe papayas or 1 small white radish
1 teaspoon salt
8 green beans, slashed lengthwise halfway down
5 in cucumber
16 shallots, pricked all over with a fork
½ cup cauliflower florets, broken very small
½ cups coarsely cut cabbage
2 in ginger, finely shredded
5 cloves garlic,
1 teaspoon brown mustard seeds
2 heaped tablespoon dried prawns
6 in fresh turmeric
2 teaspoon dried shrimp paste
2 tablespoon oil
2 cups distilled white vinegar
¾ cup sugar
1 teaspoon salt
4 green chilies
If using a papaya, being to 2 to 3 days in advance by shredding the peeled papaya as finely as possible. Sprinkle with 1 teaspoon salt, mix well and sun dry until completely dried up. Alternatively, finely shred the white radish, salt and dry for about half a day in the sun. When the papaya or radish is almost dry, prepare to beans, cucumber, shallots, cauliflower and cabbage, sprinkle with about 1 teaspoon salt and leave in sun for 2 to 3 hours. Salt the ginger and garlic and sun dry separately for 2 to 3 hours. Blend the mustard seeds until fine, add dried prawns and blend until fine, then add turmeric, garlic and shrimp paste and blend, adding a little of the oil if necessary.
Heat the remaining oil and fry blended ingredients until fragrant, and then mix in vinegar, sugar and salt, stirring until dissolved. Remove from heat. Choose straight chilies with the stalk still on. Slit each chili lengthwise, leaving ¼ in at both ends still intact. Use a sharp knife to carefully remove the seeds and membrane from inside the chilies. Stuff each chili with a little of the dried papaya, then mix with the prepared vegetables and ginger. Pack carefully into jars. Pour over the vinegar mix and close tightly. Leave for 3 days before serving.
1 teaspoon salt
8 green beans, slashed lengthwise halfway down
5 in cucumber
16 shallots, pricked all over with a fork
½ cup cauliflower florets, broken very small
½ cups coarsely cut cabbage
2 in ginger, finely shredded
5 cloves garlic,
1 teaspoon brown mustard seeds
2 heaped tablespoon dried prawns
6 in fresh turmeric
2 teaspoon dried shrimp paste
2 tablespoon oil
2 cups distilled white vinegar
¾ cup sugar
1 teaspoon salt
4 green chilies
If using a papaya, being to 2 to 3 days in advance by shredding the peeled papaya as finely as possible. Sprinkle with 1 teaspoon salt, mix well and sun dry until completely dried up. Alternatively, finely shred the white radish, salt and dry for about half a day in the sun. When the papaya or radish is almost dry, prepare to beans, cucumber, shallots, cauliflower and cabbage, sprinkle with about 1 teaspoon salt and leave in sun for 2 to 3 hours. Salt the ginger and garlic and sun dry separately for 2 to 3 hours. Blend the mustard seeds until fine, add dried prawns and blend until fine, then add turmeric, garlic and shrimp paste and blend, adding a little of the oil if necessary.
Heat the remaining oil and fry blended ingredients until fragrant, and then mix in vinegar, sugar and salt, stirring until dissolved. Remove from heat. Choose straight chilies with the stalk still on. Slit each chili lengthwise, leaving ¼ in at both ends still intact. Use a sharp knife to carefully remove the seeds and membrane from inside the chilies. Stuff each chili with a little of the dried papaya, then mix with the prepared vegetables and ginger. Pack carefully into jars. Pour over the vinegar mix and close tightly. Leave for 3 days before serving.
