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