Achara Atsara Recipes

ACHARA (ATSARA)

Steps:

• 1. Peel the papaya and cut in half. Scoop out the seeds with a spoon. Shred the papaya using a vegetable grater (similar to a cheese grater but with bigger holes). Sprinkle with about a tablespoonful of rock salt and toss well. Let stand for 15-20 minutes then squeeze out the juices.
• 2. Peel and cut the carrot into florets.
• 3. Seed the bell peppers and julienne.
• 4. Peel the ginger and julienne.
• 5. Toss the papaya and the vegetables together.
• 6. Mix together the ingredients for the pickling solution except for the pepper. Bring to a boil, stirring to completely dissolve the sugar and salt. Cool. Pour over the papaya and vegetables, add the pepper and toss well. Let stand for about 30 minutes before serving.

PAPAYA ATSARA (ACHARA)

Steps:

• Mash the salt into the papaya. After an hour, squeeze out the juice and rinse well.
• Dissolve the sugar in the vinegar by simmering briefly.
• Mix the ginger with the papaya and pack in clean canning jars.
• Pour vinegar solution over it.
• Mellow in the fridge overnight.

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.