ATCHARA
Atchara is pickled grated green papaya with its distinct sweet and sour taste. This is usually stored in a glass jar with carrots cut in a fancy flower shape. This dish can be stored outside the refrigerator for up to a year if it has undergone the proper water-bath canning process, however, it requires refrigeration once opened.
How to cook ATCHARA:
Equipment
- 1 Glass Jar to store achara with
Ingredients
- 3 cups Green Papaya grated
- 2 cups Vinegar
- 1/4 cup Sugar
- 1 tsp Salt
- 1 pinch Finely Ground White Pepper
- 1 tbsp Raisins -optional
- 2 tsbp Garlic chopped
- 1 small Red Onion sliced into rings
- 1 cup Carrots fancy shape for decoration cut the rest of the carrot into tiny cubes
- 1 small Sweet Pepper sticks for decoration cut the rest of the pepper into tiny cubes
Instructions
- Massage 1/2 cup salt into grated green papaya and add 1 Liter of water. Let it soak for 1 hour. Squeeze with both hands and wash with clean water 3 times. Place squeezed green papaya in a clean cloth and squeeze out as much moisture as possible and set aside.
- Dissolve salt and sugar in vinegar. Boil vinegar, salt and sugar for 10 mins on low heat and let it cool down.
- Mix together: squeezed-out grated papaya, chopped garlic, tiny cubed cut carrots and sweet pepper.
- Fill 1-inch papaya mixture into a jar. Place decorated carrots, onions and strips of sweet pepper on the side of the jar and fill in more papaya mixture. Repeat the procedure until all papaya mixture and decorations are all in.
- Pour in cold vinegar-sugar-salt mixture and squeeze down papaya with the use of the back of a spoon to completely soaked through all of papaya mixture.
- Cover the jar tightly and let the atchara soaked in the jar for at least 2 days before serving.
Atchara Storage and Consumption Instruction:
- Store in refrigerator and consume within 10 days.
- Atchara can be stored in the cupboard outside the refrigerator for up to a year provided that the proper canning process has been performed.
