How To Cook Papaya Atchara Recipes

ATSARA (PAPAYA RELISH)

Atsara (Papaya Relish) image

This Filipino relish is made normally with very fresh green papayas. Sauerkraut can also be used.

Provided by lola

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P1DT1h30m

Yield 10

Number Of Ingredients 11

Ingredients

4 cups grated fresh green papaya
¼ cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 28.2 g, Fat 0.2 g, Fiber 1.7 g, Protein 1 g, Sodium 241 mg, Sugar 24.7 g

ACHARA (PICKLED PAPAYA)

Achara (Pickled Papaya) image

My grandma used to make this on a weekly basis to give to friends and relatives. :) This is a perfect accompaniment to grilled/barbecued chicken, pork, fish, etc... The list is endless!

Provided by Kikais Kitchen

Categories Vegetable

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

1 papaya
1 red bell pepper, julienned
1 green bell pepper, julienned
1 medium carrot, julienned, could also be cut in decorative florets
5 shallots, sliced thinly crosswise
1 large garlic clove, sliced thinly crosswise
1 inch gingerroot, julienned
1/4 cup raisins (optional)
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 cup vinegar
1 cup sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 182.5, Fat 0.2, SaturatedFat 0.1, Sodium 787.7, Carbohydrate 44.5, Fiber 2, Sugar 38.1, Protein 1.2

ATCHARA

Atchara image

Serve atchara - pickled papaya - with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can't get hold of green papaya. This salad will keep in the fridge for five days

Provided by Rex De Guzman

Categories Side dish

Time 25m

Number Of Ingredients 8

Ingredients

50g green papaya or mooli, peeled and cut into very thin strips
40g carrots, peeled and cut into very thin strips
20g banana shallots, cut into very thin strips
1 red chilli, cut into thin strips
2.5cm piece ginger, peeled and cut into thin strips
1 garlic clove, peeled and left whole
300ml cider vinegar
210g caster sugar

Steps:

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.

Nutrition Facts : Calories 38 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein, Sodium 0.3 milligram of sodium

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