Achara Pickled Papaya Recipes

HOW TO COOK PAPAYA ATCHARA

Steps:

• Combine water and 4 tablespoons salt in a mixing bowl. Stir.
• Add the shredded papaya. Cover and place inside the refrigerator. Soak for 2 days.
• Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the cheesecloth while tightly holding one end. Continue to rotate until the papaya completely releases liquid. Do this more than once for better results.
• Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
• Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1 teaspoon salt. Mix well and cook for 1 to 3 minutes.
• Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the syrup.
• Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya and veggies and will make it a bit softer.
• Let it cool and then refrigerate, or simply store in a shelf in room temperature.
• Serve with Lechon Kawali and Crispy Pata.

ATCHARA (GREEN PAPAYA PICKLE)

Steps:

• If desired, save some small slices of papaya, carrot, and bell pepper to make garnishes like flowers, stars, crescent moons, etc.
• Peel the papayas. Cut them open and scrape out the seeds. Shred or grate the papaya. Place the shredded papaya in a large bowl. Sprinkle over the 1/2 cup kosher salt and mix well, to thoroughly coat papaya. Allow to sit for at least an hour (longer is better; halfway through, mix well again).
• Meanwhile, prepare jars. Use six 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.) Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed.
• Prepare the other vegetables. Shred or grate carrots. Slice tops of jalapenos and remove seeds. Thinly slice red onion, bell pepper, jalapenos, and garlic (mandoline is very useful here). Peel and julienne the ginger. Combine all vegetables in a large bowl. Add the raisins. Mix well to combine.
• Make the brine. Combine the kosher salt, sugar, and vinegar in a pot. Cook over medium heat, only long enough to dissolve the salt and sugar. Turn off heat and allow to cool a little, until it's still warm but you can touch it. (This makes a bit too much brine but otherwise it's not enough!).
• When papaya is ready, transfer it to a colander, and rinse it well under running water. Turn it onto a kitchen towel or cheesecloth, and squeeze tightly to get all the water out of it. Add to bowl with vegetable mixture. Pick the papaya apart so it doesn't clump. Mix well with other vegetables.
• Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture; pack a little tightly; leave about 1/2 inch at the top. Fill each jar with brine, leaving 1/4 inch space at the top. Gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles.
• If adding garnishes, use the chopstick to poke them down the sides of the jars.
• Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.) Allow to cool. Keep refrigerated.

ATSARA (PAPAYA RELISH)

Steps:

• Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
• Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
• Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

ACHARA (PICKLED PAPAYA)

Steps:

• 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.