Atchara (Pickled Papaya) Recipe

Atchara (also spelled Achara or Atsara), is a pickling made from unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.

Ingredients:
1 1/2 Kg green (raw) papaya, grated into long strands
1/4 Cup rock salt
2 Medium carrots
1 Large red onion, sliced into thin strips
10 Cloves of garlic, thinly sliced
1 Large red bell pepper, julienned (sliced into thin strips)
1 Knob of garlic, julienned
1/2 Cup raisins
2 Tbs whole peppercorn
2 Cups white vinegar
1 1/3 Cup white sugar
1 1/2 Tsp salt

Day-before Preparation: Thoroughly combine grated papaya and rock salt in a large bowl. Cover and refrigerate overnight to dehydrate.
Same-day Preparation:

Instructions:
1. In a medium sauce pan, bring vinegar to a boil over low heat.
Add sugar in vinegar and stir until dissolved.
2. Add salt and stir until dissolved in water.
3. Turn off heat and let brine solution stand until cool enough to handle.
4. Directions (Vegetable Mix): While waiting for the brine to cool, put papaya in a colander and rinse with water to wash out salt.
5. Drain.
6. Put papaya into a cheese cloth and squeeze until no more liquid comes out.
7. Put papaya in a dry bowl. Add carrots, onions, garlic, bell pepper, ginger, peppercorn, and raisins.
8. Mix thoroughly using your hands to avoid breaking the papaya strands.
9. Place vegetable mix in a sterilized, air-tight jar.
10. Add warm brine solution until vegetable mix is fully covered with liquid.
11. Seal jar and cool to room temperature.
12. Store in refrigerator for at least 5 days before serving.