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!
Servings: 8 servings
Calories: 205kcal
Equipment
- grater
Ingredients
- 1 large unripe green papaya peeled, seeded, and shredded
- salt
- 1 ½ 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
- ½ small red bell pepper seeded and julienned
- ½ small green pepper seeded and julienned
- 1 large carrot peeled and shredded
- ¼ cup raisins
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.
Video
Notes
Visit the National Food Center for Home Food Preservation website for more information on safe and proper canning/bottling techniques.
Nutrition
Calories: 205kcal | Carbohydrates: 49g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 279mg | Fiber: 3g | Sugar: 40g | Vitamin A: 2832IU | Vitamin C: 54mg | Calcium: 36mg | Iron: 1mg