How to Make Atcharang Papaya –Atchara is a traditional
condiment of the Filipinos. It is actually a sweet pickled dish that frequently
served with grilled meat and fish. The Asian have many ways how to make Atcharang
Papaya and this recipe I am going to share with you is just of those ways.
Frequently used ingredient in making Atchara is the raw papaya because it has
the best quality for making this condiment and yet cheaper than other
vegetables used.
If you are going to find papaya to use, just make sure you
are getting the right ones because the ripe papaya is not good in making this
condiment and it would only ruin your Atchara. It is not a crime to ask the
vendor about the papaya you are going to buy so don’t hesitate to ask. The
younger the papaya is, the better Atchara you would make. There are numerous
vegatables you can add in the ingredients so don’t be afraid to experiment.
Here is how to make Atcharang Papaya:
HOW TO MAKE ATCHARANG PAPAYA
Ingredients
- 8 cups of grated raw papaya
- ½ cup of rock salt
- 2 medium size red bell pepper (julienned)
- 2 medium size carrots (julienned)
- 2 medium size onions (thinly sliced)
- 1 thumb-size ginger (grated)
- 4 cloves of garlic (minced)
- 2 tablespoon of ground pepper
- 2 cups of water
- 2 cups of brown sugar
- 2 cups of vinegar
- ½ cup of raisins
- 2 teaspoon of salt
Procedure
- In a bowl, combine papaya and rock salt. Mix thoroughly and refrigirate for 12 hours.
- Rinse the papaya with running water using a strainer.
- Squeeze until the water ran out.
- Put the papaya in a bowl.
- Add the pepper, raisins, bell pepper, onions, garlic, ginger and carrots. Mix well.
- In a pan, pour in the vinegar and bring to a boil.
- Add the sugar and salt. Stir well until dissolved.
- Remove from heat and let rest for 3 minutes.
- Put the papaya mixture in a bottle jar.
- Pour in the vinegar syrup in the jar.
- Put a cap and seal. Refrigirate for 5 days before using.
- Best serve with Lechon manok.
