Achara (Pickled Green Papaya)

Achara, or atsara, refers to the pickled green papaya. Carrots, ginger, onions and bell peppers are also added to turn it into achara. The pickling solution is a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara. Achara is the Philippine contribution to the world of Asian pickles.

This relish is the perfect compliment to barbecue, meat, poultry and fish. Make sure to pick the green ones which are firm and not yet ripe.

Ingredients:

• 4 cups green papaya, peeled
• 2-4 tbsp coarse salt
• 1/2 cup sugar cane vinegar
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 large carrot, cut into strips
• 1 head garlic, peeled
• 2 tbsp ginger strips
• 20 pcs red shallots, whole and peeled
  

Procedures:

1. Divide papaya in half and shred into strips.
2. Mix 2 tbsp coarse salt with shredded papaya.
3. Mash and squeeze shredded papaya to extract juice. Add remaining salt as needed.
4. Place squeezed papaya on a clean cheesecloth and squeeze again. Set aside.
5. Put vinegar and the 2 kinds of sugar in a saucepan. Boil for 5 to 10 minutes. Add sugar to sweeten the taste, if desired.
6. Add papaya, carrots, red bell pepper, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil for 2 to 3 minutes.
7. Transfer achara into sterilized bottles. Let cool before covering.

*Note: You may use cookie cutter to cut the vegetables into decorative pieces.