Granny’s Pickled Papaya (Atchara)

I have been planning to make atchara for a long time and today it went well, my friend came by this morning to give me a medium sized raw papaya picked from the fruit of their papaya plant, she gave it to me because she knew I had plans to make atchara. So after she gave it to me, I immediately looked for other vegetable to be added in ingredients to make atchara

Atchara is a pickle made from grated unripe papaya.This dish is often served as a side dish for fried or grilled foods. Atchara can last one or two months in the fridge. Papaya are rich in fiber it can help us prevent from getting constipated. If you want to know how to make it please continue reading😊

Here are the Ingredients

1 medium sized papaya ( grated)
1 small sized carrot ( minced, julienned)
2 small sized red pepper or green pepper ( minced)
1/4 cup raisins
2 tablespoons of salt
For the pickling solutions

1 1/2 cups vinegar
1 cup sugar
2 medium sized onion ( thinly sliced)
1 thumb sized ginger (julienned)
2-3 cloves of garlic (crushed)
1/2 tablespoon of peppercorns
1 teaspoon of salt

Procedure

In a bowl, combine grated papaya and 2 tablespoons of salt. Allow to set for about 1 hour or until papaya begins to release liquid.

Place papaya in a cheese cloth and squeeze firmly to remove the juices. Set aside

In a sauce pan or pot, combine vinegar, sugar and remaining 1 teaspoon of salt.
Bring to simmer and cook, stirring occasionally for about 5 minutes in a medium fire, until sugar and salt are dissolved.

Add the ginger, onion, garlic, and peppercorns. Continue to cook for about 2 minutes.

In another bowl, combine squeezed papaya, bell peppers, carrots and raisins.

Add the pickling solutions and toss gently to combine.

Transfer atchara in a sterlilized jar, and cover with tight-fitting lid.
Refrigerate for 1 or 2 days to allow flavors to develop before serving.

This is chef granny

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