Atchara

Atchara is a delicious way to elevate your meals. A delightful medley of tangy and slightly sweet flavors, this pickled papaya is a must-have condiment! Serve with grilled or fried dishes to balance rich and savory dishes with its refreshing taste.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

11 persons — adjust:

1 2 3 4 5 6 7 8 9 10 11 12

Ingredients

2.75 l 1 large unripe green papaya peeled, seeded, and shredded
0 salt
2.75 1 ½ cups white vinegar
2.75 cup 1 cup sugar
2.75 1 thumb-size ginger peeled and julienned
2.75 small 1 small onion peeled and sliced thinly
11 clove 4 cloves garlic peeled and crushed
2.75 tablespoon 1 tablespoon peppercorns
0 ½ small red bell pepper seeded and julienned
0 ½ small green pepper seeded and julienned
2.75 l 1 large carrot peeled and shredded
0 ¼ cup raisins
0 grater

Instructions

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.
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.
Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine.
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.