Achara (Pickled Papaya)

Kikai's Kitchen's Note:

My grandma used to make this on a weekly basis to give to friends and relatives. :) This is a perfect accompaniment to grilled/barbecued chicken, pork, fish, etc... The list is endless!

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 papaya
• 1 red bell pepper , julienned
• 1 green bell pepper , julienned
• 1 medium carrot , julienned, could also be cut in decorative florets
• 5 shallots , sliced thinly crosswise
• 1 large garlic clove , sliced thinly crosswise
• 1 inch gingerroot , julienned
• ¼ cup raisins (optional)
• 1 teaspoon salt
• ½ teaspoon fresh coarse ground black pepper

Pickling Solution

• 1 cup vinegar
• 1 cup sugar
• 1 teaspoon salt

Directions:

1. Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
2. Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.
3. In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
4. Remove from heat and set aside to cool.
5. Put everything in a bowl and pour the cooled pickling solution on top and mix well.
6. Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
7. Enjoy!
8. *Prep time includes soaking and sitting the papaya with the salt.

Reviews

[hodge podge]

the traditional way of making achara was to add the pickling solution while it was still hot.i'ts my first time to come across a recipe that cools the solution first before mixing it with the other ingredients.i wonder if there's a particular reason for this and what difference does it make to the final product.

[coco_puffs]

same the one they teach at school when i was in high school