Ingredients
-
1
-
1
-
1
-
1
-
5
-
1
-
1
-
1/4
-
1
-
1/2
-
-
1
-
1
-
1
-
Directions
Achara (Pickled Papaya), 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!, AWESOME! This is so good and sweet, with garlic and ginger used a ripe papaya, not sure if it was a green pawpaw I was supposed use, but we don’t get them green here, so used a ripe one Still not sure? Oh, and used cider vinegar as the type of vinegar was not specified, either Just right that way , the traditional way of making achara was to add the pickling solution while it was still hot i’ts my first time to come across a recipe that cools the solution first before mixing it with the other ingredients i wonder if there’s a particular reason for this and what difference does it make to the final product
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Steps
|
1
Done
|
Peel the Papaya and Discard Seeds. Shred Using a Vegetable Grater or a Cheese Grater With Bigger Holes. |
|
2
Done
|
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. |
|
3
Done
|
in a Sauce Pan - Mix Together the Pickling Solution and Bring to Boil Stirring Until Sugar and Salt Are Completely Dissolved. |
|
4
Done
|
Remove from Heat and Set Aside to Cool. |
|
5
Done
|
Put Everything in a Bowl and Pour the Cooled Pickling Solution on Top and Mix Well. |
|
6
Done
|
Refrigerate, Covered or Transfer Into Jars and Let Cure For a Day or So Before Serving. |
|
7
Done
|
Enjoy! |
|
8
Done
|
*prep Time Includes Soaking and Sitting the Papaya With the Salt. |
