Achara/Atsara

Achara/atsara

is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be

used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, whi

ch us

es green papaya.

Estimated cooking time: 1 hour and 45 minutes

Achara or Atsara Ingredients:

4 cups green papaya,peeled
2-4 tablespoons coarse salt cheesecloth
1/2 cup sugar cane vinegar
1/3 cup brown sugar
1/3 cup white sugar
1 large carrot,cut into fine strips
1 red bell pepper,cut into strips
1 head garlic,peeled
2 tablespoons ginger strips
20 pieces red shallots, whole and peeled

how to make achara/atsara

1.Divide the papaya in half and shared into strips.

2.Mix 2 tablespoons coarse salt with shredded papaya

3. Mash and squeeze shredded papaya to extract juice. Add remaining rock salt as needed. Discard papaya juice. Place squeezed papaya on a clean cheesecloth. Squeeze papaya strips through cheesecloth. Set aside in a bowl.

4.Put vinegar and the 2 kinds of sugar in a saucepan and let boil for 5 to 7 mins.. Add more sugar to sweeten to taste, if desired. Do not stir.

5.Add papaya,carrots,red bell pepper,garlic,ginger and shallots to the vinegar-sugar mixture. Allow to boil 2 to 3 minutes. Transfer achara into sterelized bottles. Let cool before covering.

*You may also use cookie cutters to cut the vegetables into decorative pieces.