Atchara Recipes

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.

Steps:

• Soak in salt for 30 minutes the following : 2 & 1/2 kilograms zucchini and or green papaya and or chayote. rinse and drain thoroughly.
• In pan, boil 2 cups vinegar and 1 & 1/2 cups white sugar. Once boiled, set aside for 15 minutes.
• Combine the drained zucchini and or green papaya and or chayote together with 1/4 kilograms carrots in strips or in rounds, 1 & 1/2 tbsp ginger in strips, 1/2 large red green bell pepper in strips, 1/2 large red bell pepper in strips, 1 cup small-sized red onions in your desired cut. Combine everything to the already finished boiled vinegar with sugar (that you set aside earlier), add 3 tbsp salt , simmer for 5 minutes and serve. =)
• The recipe has a tangysweet taste and a very good side dish with anything fried and grilled. The zucchini, papaya & chayote can be grated very thinly like that of my photo where it gives you softness in texture, but it can also be cut a little thicker to have that crisp bite ( this is my favorite version ). Papaya is a tropical fruit and Chayote is also known as christophene, vegetable pear, mirliton, choko (in Australia and New Zealand)., all of which you can buy at any grocery stores (walmart and oriental stores)

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.