Atcharang Papaya is a delicious side dish that is often paired with fried or grilled fish and other seafood. The vegetables are fermented with vinegar and other spices for about 1-2 days to develop the flavor.
This recipe is made up of shredded unripe green papaya, vinegar, carrots, raisins, onions, and others. It would take time before getting a finished product, but the result is sure to tickle the taste buds.
Fermented foods are famous for being a digestive aid. They provide the body with probiotics that are helpful for balancing the digestive system’s gut flora. Papaya also has several health benefits on its own.
The fruit contains anti-inflammatory properties which makes it great for people with arthritis, and it has lots of antioxidants that assist in the body’s detoxification.
Preparing the Papaya
Make sure you use unripe green papaya, ripe papaya won't work for this recipe. Peel and remove the seeds inside. Using a large grater, grate the papaya then place it in a bowl. Add salt and mix it until well combined. Let it sit for about an hour or until you notice the papaya starts to sweat or release some liquid. Using a cheesecloth, squeeze it firmly to remove the juices.
Preparing the Pickling Solution
To make the pickling solution, combine the vinegar, onion, garlic, ginger, peppercorn, bay leaves and white sugar. Bring it to boil and simmer for 3 to 5 minutes. Allow the solution to cool completely before mixing with other ingredients.
Storing the Atcharang Papaya
Store the atchara in a sterile jar with a tight-fitting lid, put inside the refrigerator for up to 3 months. When fermenting food, make sure that you are using a sterilized jar, you can do this by simply submerging the jars in a boiling pot of water for a few minutes.
The best way to eat atchara is as a side dish for fried and grilled meals. Especially grilled food, they taste the best when paired with the pickled papaya. The relish may either be crunchy or soft, but either way, it still tastes good. The combination of the sweet and sour taste of the pickles is perfect too.
Atcharang Papaya Recipe
- mixing bowl
- sterile jars for storage
- 1 medium green papaya unripe, peeled and grated
- 2 tbsp salt
- 1 cup white vinegar
- 1 thumb-size ginger peeled and sliced
- 4 cloves garlic chopped
- 1 medium red onion chopped
- 1 tbsp peppercorn
- 4 pcs bay leaves
- ¾ cup white sugar
- 1 large carrot peeled and cut into floweret
- ½ cup raisins
- ½ small red bell pepper seeded and julienned
- Grate the green papaya, place in a bowl and add the salt. Mix then let it sit for about an hour or until it starts to release some liquid. Squeeze the papaya by hand or using a cheesecloth to remove the juices.
- To make the pickling solution, heat a saucepan over medium heat, combine the vinegar, ginger, garlic, onion, peppercorn, dried bay leaves and sugar. Stir until the sugar is well dissolved. Add the carrots, bring to boil and cook for 3-5 minutes. Remove from the heat and allow it to cool completely.
- In a bowl, combine the papaya, raisins, red bell pepper and pickling solution. Toss until well combined. Transfer the atchara in a sterile jar and cover with air tight-fitting lid. Put inside the refrigerator for 1-2 days to allow the flavor to develop.