Ampalaya Atsara Recipes

ATCHARANG AMPALAYA

Steps:

• In a pot pour vinegar, sugar, salt, garlic, and ginger then cook in medium heat until the sugar and salt are dissolved then set aside.
• Prepare a large bowl with water and salt
• Cut the bitter gourd into thin slices then soak it in water with salt. Let sit for a few minutes to release the bitter taste of the gourd.
• Julienne radish, carrots, bell peppers, and slice pineapple bits to a smaller size.
• Drain ampalaya/bitter gourd from the water and salt mixture and rinse in running water. Remove excess water and add the other vegetables.
• Pour pineapple juice and the pickling solution and add the ground pepper. Gently mix to combine the vegetables and coated with pickling solution.
• Transfer in clean, sterilized jars or containers with lids. Cover tightly and place in room temperature.
• Let sit for at least 24 hours before consuming. Bon appetit!

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.