Tuesday, February 8, 2011

Homemade Atchara (Grated Pickle Papaya)

3 to 4 lbs green unripe papaya, grated
2 medium sized carrots, julienned
1 large onion, thinly sliced lengthwise (optional)
10 cloves garlic, thinly sliced
2 tbsp whole peppercorn
1 large red bell pepper, cut into strips (instead of bell pepper I actually like the taste of small sweet peppers)
1 knob ginger, cut into thin strips
1/4 cup salt (to dehydrate papaya)
1 1/2 tsp salt (for the brine or syrup)
2 cups white vinegar
1 1/3 cups granulated sugar
2 small boxes raisins

1. Place the grated papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed.

2. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).

3. Place the grated papaya in a colander or strainer then rinse with running water.

4. Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.

5. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins

6. Heat the saucepan and pour-in the vinegar and bring to a boil.

7. Add the sugar and 1 1/2 tsp salt then stir until well diluted

8. Turn of the heat and allow the syrup to cool down until temperature is low enough to handle.

9. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup

10. Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).

11. Serve cold with fried dishes. Share and Enjoy!

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