I enjoy pickle stuffed chillies but is not easy to get nice green papayas. Often ended up buying papaya that was half-ripe or too soft for grating even though it looked emerald green outside. I finally got a nice fruit from my colleague who owns a papaya tree.
Peel off the skin and grate the papaya finely. Rub with salt and squeeze out the juices completely. Dry the grated papaya under the hot sun till completely dry. Pound 3 to 4 candlenuts (can be bought at Seng Siong Supermarket) with soaked dried shrimp till fine. Fry the shrimp mixture in oil till fragrant and add in the dried papaya strips. Season with salt and sugar. Dish aside and let cool completely.
De-seed the fresh green chillies completely and soak them in boiled salt water for a while. Dry chillis thoroughly.
Fill saucepan with half bottle white vinegar and add water (ratio of 1:3). Boil in high heat and add in sugar. Adjust to your preferable sweetness. Arrange chillies in a glass bottle and pour in the vinegar slowly till full (make sure that chillies are fully submerged in vinegar) when cool. Tighten lid and put in a cool dry area for 2-3 weeks for the flavor to develop before consuming.