Tuesday, June 11, 2013

"ATCHARA" Pickled Unripe Papaya - a perfect condiment for any grilled dish

 
 
 
 
 
 


Barbeque season is on!!!
And it would not be a perfect barbeque
without the perfect side dishes and condiments.
This next few weeks,
 I will be posting some of my family's favorite side dishes and condiments.
And here is one favorite
 not only to my family but I can probably speak for most of the Filipinos.
 
"Atchara, Achara or Atsara"


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Just like any country, the Philippines has it's own favorite condiment.
Ours is "Atchara"
also known as Pickled Papaya.
Atchara is an unripe pickled green or orange papaya.
A combination of sweet and sour flavor  with a bit of a crunch,
a perfect pair especially with grilled pork or fish.

 
There is an abundance of Papaya in the Philippines.
I don't know of any Filipino in the islands that does not have a Papaya on their yard.

Papaya is not just eaten when ripe.
The unripe papaya or green papaya, is used in so many dishes in the Philippines.
One of which is pickling it.

Papaya is another favorite fruit of mine.
It is rich in nutrition, digestive, and medicinal properties.
Low in calories and contains no cholesterol at all.
It is rich in vitamins and minerals and phytonutrients.
Also high in vitamin C, higher than lemons and oranges.
It is rich in Vitamin A and many B-complex such as Folic Acid.
 



 
 
 
Ingredients:
 
 
1/4 cup salt, to brine
1 large unripe papaya, shredded
1 red pepper, julienned
1green pepper, julienned
2 carrots, julienned
1 red onion, thinly sliced strips
I knob ginger, cut in strips
2 cups coconut vinegar
1 1/2 cups sugar
1 1/2 tsp salt
 
 
 
Method:
 
 
 


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  • In a large bowl, combine papaya and 1/4 cup salt. Cover, and Refrigerate for at least 30 mins. to 2 hours.
  • Rinse and drain.
  • After draining, mixed in ginger, onions and all vegetable ingredients.
  • Transfer to a sterilized canning jar, leave about 1/4-inch room for the vinegar mixture. Set aside.

  • In a pot, add vinegar, sugar and salt. Bring to a boil.
  • Take off the heat and let it slightly cool down.
  • Pour the mixture in the sterilized jars with the vegetable mixture.
  • Wipe rims, adjust  two-piece lids and close.
  • Put in the canner, if you don't have one, in a separate pan with about 2 inches of water, bring water to a boil and process for 10 minutes.
  • Take jars out, set on top of towels on the counter, when you hear a "Pop", that's when you know your jars are sealed.
  • Refrigerate.




NOTE:

  • Best eaten after a week in the refrigerator.
  • May last up to 6 months.
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