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AWESOME! This is so good and sweet, with garlic and ginger. I used a ripe papaya, not sure if it was a green pawpaw I was supposed use, but we don't get them green here, so used a ripe one. Still not sure? Oh, and used cider vinegar as the type of vinegar was not specified, either. Just right that way.

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rosslare January 26, 2015

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.

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hodge podge April 27, 2008

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

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coco_puffs August 19, 2007
Achara (Pickled Papaya)