Atchara
Atchara (atsara) is a condiment you'd want with all meals! This pickled papaya is easy to make and delicious with your favorite grilled meat or fried fish. Great for gift-giving, too!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large unripe green papaya ( peeled, seeded, and shredded)
- salt
- 1 1/2 cups white vinegar
- 1 cup sugar
- 1 thumb-size ginger (peeled and julienned)
- 1 small onion (peeled and sliced thinly)
- 4 cloves garlic (peeled and crushed)
- 1 tablespoon peppercorns
- 1/2 small red bell pepper (seeded and julienned)
- 1/2 small green pepper (seeded and julienned)
- 1 large carrot (peeled and shredded)
- 1/4 cup raisins
Instructions
- 1
In a bowl, combine shredded papaya and about 2 tablespoons of salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices.
- 2
In a sauce pot over medium heat, combine vinegar, sugar, and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved.
- 3
Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
- 4
In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine.
- 5
In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.