Atcharang Papaya Recipe
Atcharang papaya or pickled green papaya is a delicious accompaniment with grilled or fried meats and seafood. It has a perfect balance of sweetness and sourness because of the fermentation process.
Servings: 2 jars
sterile jars for storage
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.
Calories: 1113kcal | Carbohydrates: 273g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 14065mg | Potassium: 1801mg | Fiber: 19g | Sugar: 183g | Vitamin A: 16377IU | Vitamin C: 254mg | Calcium: 245mg | Iron: 6mg