Atchara (Pickled Papaya)
Atchara is a <strong>tangy</strong> and <strong>sweet</strong> condiment made from green, unripe papayas. Lending its fresh, pickled taste to foods, you'll want this as a side for everything!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 650 g green papaya, julienned
- 75 g carrot, julienned
- 50 g green bell pepper, julienned
- 50 g red bell pepper, julienned
- 1 tbsp salt
- 3 cups cane vinegar
- 1.5 cups sugar
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- 1/2 head of garlic, thinly sliced
Instructions
- 1
Julienne the green papaya, carrot, and bell peppers. Transfer these to a bowl and sprinkle with a tbsp of salt to draw out their moisture. Let sit for 30 minutes.
- 2
After 30 minutes, pour out the excess liquid accumulated at the bottom of your container. Rinse the julienned veggies with cold water at least 3 times to remove the salt. Squeeze out as much water as possible (using a clean dish towel or cheese cloth) and transfer to containers of your choice.
- 3
In a saucepan, combine together the vinegar, sugar, salt, black pepper, and garlic. Bring this mixture to a boil to dissolve the sugar, then simmer for 5 mins.
- 4
Pour the hot pickling liquid into your container, submerging the vegetables completely. Lightly stir with a fork or chopsticks to evenly distribute the pickling liquid. Let marinate for at least 24-48 hours before eating!