Papaya Atsara Achara Recipes

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.

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.

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.