Atchara or atsarang papaya 'Filipino sweet and sour pickled green papaya' taste totally delicious. Usually prepared from fruits, vegs and spice that are pour in a sweet and sour syrup. Its very easy and simple and they make great presents. Make sure you have some big or small sterilized bottles. This is a good pair for those types of barbeque or grilled meats and should be taken in small amounts.
Ingredients:
4-5 lbs freshly shredded green or raw papaya
1/3 cup seas salt
1 can or 240 ml Del Monte pineapple juice or 100% pure pineapple juice
2 cups granulated white sugar
2½ cups datu puti white vinegar
2 tsp salt
Ingredients:
4-5 lbs freshly shredded green or raw papaya
1/3 cup seas salt
1 can or 240 ml Del Monte pineapple juice or 100% pure pineapple juice
2 cups granulated white sugar
2½ cups datu puti white vinegar
2 tsp salt
For The Sliced Ingredients:
You may also use cutters to cut the vegetables into decorative pieces.
50-60g finely chopped garlic
100g shredded or cut them into flower shape
1 medium size spanish red onion, thinly sliced
75g shredded ginger
100g red bell pepper, thinly sliced
50g fresh pineapple chunks then thinly sliced
100g golden sultanas or black raisins
2 tbsp whole black peppercorn
Preparation:
You may also use cutters to cut the vegetables into decorative pieces.
50-60g finely chopped garlic
100g shredded or cut them into flower shape
1 medium size spanish red onion, thinly sliced
75g shredded ginger
100g red bell pepper, thinly sliced
50g fresh pineapple chunks then thinly sliced
100g golden sultanas or black raisins
2 tbsp whole black peppercorn
Preparation:
1. Place the shredded papaya in a large bowl and combine 1/3 cup salt then mix well together.
2. Cover the bowl and place inside the fridge for half day or overnight to dehydrate the papaya.
3. Put vinegar, sugar, salt and pineapple juice in a saucepan.
4. Let boil uncovered for 7-10 minutes so it thickens a little. Remove from the heat and let it cool a bit. Add more sugar to sweeten to taste or less sugar, if desired.
5. Thoroughly rinse the papaya in running tap water using a cloth.
6. Squeeze the shredded papaya until all the liquid comes out. Set aside in a bowl.
7. Now combine papaya, carrots, garlic, red bell pepper, ginger, pineapple, whole black peppercorn and raisins.
8. Mix well.
9. Transfer papaya mixture into sterilized bottles.
10. Then pour the syrup into the papaya mixture.
11. Cover the container tightly then store in the refrigerator. Its best to leave them for 1 week before serving so the the atchara really gets to marinate well. But if you cannot wait, you can eat them after 2-3 days.
