GREEN PAPAYA ATCHARA (Pickled Green Papaya)
Serves 12
Ingredients:
| Green papaya, grated | 750 g/26 oz |
| Carrot, grated | 375 g/13 oz |
| Shallots, peeled | 60 g/2 oz |
| Ampalaya (bitter gourd), cut into half-moons | 125 g/4 oz |
| Red bell pepper, cut into strips | 25 g/1 oz |
| Finger chilli, cut in half and deseeded | 50 g/2 oz |
| Vinegar | 315 ml/1 ⅓ cups |
| Sugar | 190 g/7 oz |
| Salt | 25 g/1 oz |
Procedure:
- Sterilise bottles and caps by boiling them in water for 20-30 minutes, filling the whole bottle. Then, set aside and air dry the bottles and caps.
- Mix the grated papaya with 10 grams of salt, rubbing the papaya and salt in the process. Rinse with water and squeeze excess water out.
- Mix the papaya with the rest of the vegetables and spices in a stainless-steel bowl.
- Bring the vinegar, sugar, and salt to a boil and cook until the sugar is dissolved.
- Pour the hot liquid over the papaya mixture.
- Place the papaya pickle in bottles. Cool and then cover with the caps.