Peel 500 grams of raw papaya, remove the seeds, and cut it into small cubes.
In a pan, heat 100 ml of mustard oil until it reaches smoking point. Then, let it cool down to room temperature.
In a separate bowl, mix 2 tablespoons of red chili powder, 2 tablespoons of coriander powder, 1 tablespoon of turmeric powder, 1 tablespoon of fennel seeds, and 1 tablespoon of fenugreek seeds.
Add the cooled mustard oil to the spice mixture and mix well.
Add the papaya cubes to the spice and oil mixture, ensuring that all the pieces are well coated.
Add 50 grams of jaggery and 2 tablespoons of salt to the mixture, and mix well.
Transfer the papaya pickle to a clean, dry, and sterilized glass jar. Seal the jar tightly and let it sit in a cool, dark place for 3-4 days, allowing the flavors to develop.
After 3-4 days, the papaya pickle is ready to be served. Store it in the refrigerator to extend its shelf life.