Atchara Recipe (Pickled Green Papaya)
Easy Atchara recipe to make a delicious side dish from young papaya. Crunchy papaya with other vegetables pickled in balanced sweet and sour brine. Serve it along your favorite fried or grilled dishes for a hearty meal!
Servings: 5 380g jars
Calories:
Ingredients
- 1200 grams green papaya julienned or grated
- 2 large carrots julienned
- 1 knob ginger julienned
- 1 large onion sliced thinly
- 6 cloves garlic crushed then slice thinly
- 1 large green bell pepper julienned
- 1 large red bell pepper julienned
- ¼ cup raisins
- 1 cup brown sugar or white sugar
- 5 cups vinegar
- 4 tbsp salt to dehydrate papaya
- 4 tbsp vinegar to use when squeezing papaya in a cloth
Instructions
- Pour-in the vinegar and sugar in a medium pot and bring to a boil. When sugar dissolves, remove from heat and let it cool down. Set aside.
- In a large bowl, place the grated/julienned papaya and add salt then mix until well incorporated. Let the papaya and salt mixture sit for a minimum of 30 minutes for the papaya juice to release.
- Using cheesecloth (or clean kitchen towel) place papaya in batches and squeeze until all the liquid comes out and place squeezed papaya in another bowl.
- You'll notice that the grated papaya is clumped up so loosen using your hands then pour 4 tbsp. vinegar and mix to incorporate.
- Place the papaya in cheesecloth again and squeeze until all liquid is extracted. Place the papaya in the bowl and add the vinegar syrup, stir to incorporate.
- Mix in the garlic, ginger and onion. Then add carrots, bell peppers and raisins. Mix then taste to adjust sweetness and sourness if needed.
- Place the atchara in a sterilized airtight jar or any airtight container. Let ferment for a minimum of 24 hours or overnight in room temperature on in the refrigerator.
- Serve cold with you favorite fried or grilled dishes. Bon appetit!