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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!
- 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
- 1⁄4 cup raisins (optional)
- 1 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 cup vinegar
- 1 cup sugar
- 1 teaspoon salt
- Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
- 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.
- In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
- Remove from heat and set aside to cool.
- Put everything in a bowl and pour the cooled pickling solution on top and mix well.
- Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
- *Prep time includes soaking and sitting the papaya with the salt.
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