Serving
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Achara - Pickled Green Papaya
Philippine
  -   Achara
Makes
Effort:
Sched:
DoAhead:  
4-1/4#  
***
2+ hrs  
Best
This pickle / relish is favored throughout the Philippines. It is clearly of Indian derivation, but they don't use vinegar in India, except in the tiny former Portuguese colony of Goa. It can be made sour, sweet-sour, and sweet. As given here it is fairly sour.



2-1/2
5
2
8
8
6
5
6
------
2
1
2
------
#
oz
in
oz
oz
oz
cl
oz
---
c
c
t
---
Green Papaya (1)  
Carrot
Ginger
Bell Pepper, red
Bell Pepper, green  
Onion, red
Garlic
Raisins, golden
-- Pickle
Vinegar (2)
Sugar
Salt
----------
Make   -   (1 hr - plus cooling and chilling time)
  1. Shred or grate the PAPAYA. I peel the thin skin off with a swivel vegetable peeler, then use a julienning vegetable peeler to shave it into narrow strands, right down to the seed chamber. Then I cut the strands crosswise about 1-1/4 inches long.
  2. Reduce CARROTS to narrow strips. I do this exactly as for the Papaya.
  3. Reduce GINGER to narrow strips. Best to slice thin crosswise, then cut slices into strips.
  4. Slice BELL PEPPERS thin into narrow strips of similar size to those of the Papaya, but they'll be wider.
  5. Quarter ONION lengthwise and slice thin crosswise.
  6. Slice GARLIC thin.
  7. Tumble All the Above in a large mixing bowl, along with Raisins.
  8. In a 5 quart non-reactive pot, mix Vinegar with Sugar and Salt. Bring to a boil until all the Salt and Sugar are dissolved.
  9. Stir in Papaya mix. Bring to a boil over high heat tumbling often. Once at a boil, keep on a strong simmer for another 10 minutes, tumbling fairly often. By this time the liquid should be nearly up to the top of the vegetables.
  10. Set aside to cool, tumbling a couple of times.
  11. Pack in sterile jars and refrigerate. Actually, I pack it in a heat sealed 2-mil food grade polyethylene bag.
NOTES:
  1. Green Papaya:   These easy to find in markets catering to a Philippine or other Southeast Asian community. They are fully unripe and the seed are still pure white, but already have a peppery taste. The one I based this recipe on weighed 2-1/2 pounds, about the size they are around here, and it yielded just under 2 pounds 2 ounces of shreds for the recipe. For details see our Papayas page.
  2. Vinegar:   This should be one of the fine cane vinegars available from Philippine markets, but Coconut or Palm vinegar could also be used. Lacking the real thing, rice vinegar. or lacking even that, distilled white vinegar cut about 1/4 with water - it's a bit harsher. For details see our Sours page.
  3. Method   Given above is the quick method which allows the pickle to be used even right away if needed. The long method uses the same ingredients but more vinegar because the Papaya is soaked overnight in about 1-1/2 cups vinegar and 3/4 cup salt, then wrung out as dry as possible. All vegetable ingredients are mixed together. The pickle solution is brought to a boil for a few mintutes, then poured over the vegetables. When cool it is packed in jars and refrigerated for a week before using.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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