Achara (Pickled Papaya)
- Ready In:
- 1hr 15mins
- 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.
Questions & Replies
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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.
RECIPE SUBMITTED BY
Hi, I'm Maia, 28 years old living in London. I love to cook and is particularly obsessed experimenting on new dishes. Fusion food is a big interest although traditional local dishes and specialities will always be my first love...I grew up in a little town in the Philippines watching my Lola (grandma) cook absolutely delicious array of local specialities before my family moved here in the UK almost a decade ago. Met the love of my life 5 years ago and is now a busy stay-home mommy to a very demanding 2 year old cheeky monkey. I used to have a massive collection of cookbooks but have now given it to charity... Who needs them when you've got RECIPEZAAR!!! Below are some photos of my DD with two of her favorite things in the world - tatty boxes ( well she calls it her car, her aeroplane, her spa, oh and all sorts of things....) and her little pink kitchen. It keeps her busy while I'm experimenting in the bigger kitchen. <IMG SRC="http://www.ssb9.net/users/40671/cimg0436.jpg" BORDER=0 > <IMG SRC="http://www.ssb9.net/users/40671/this_one_edit.jpg" BORDER=0 >