Achara (Pickled Papaya) Recipe #222079
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!
1¼ hours | 1 hour prep
SERVES 6 -10
- 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
Pickling Solution
- 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.
- Enjoy!
- *Prep time includes soaking and sitting the papaya with the salt.
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5 stars