Atsara (Green Papaya Pickle)
Source of Recipe
Family
Recipe Introduction
Makes 1.5 liters or 6 cups
List of Ingredients
1 large or 2 small green papayas
1 tablespoon kosher salt
1 large carrot
1 red bell pepper
1 green bell pepper
1 large onion
1/4 cup raisins
1 cup cane or coconut vinegar
1 cup sugar
1 teaspoon salt
10-20 whole black peppercorns
1 garlic clove, whole
2-inch ginger, shredded/juliennedRecipe
Peel papaya. Cut open and discard the seeds. Shred the flesh using a vegetable shredder. Place in a colander and add the kosher salt. Toss. Let sit for about an hour.
In the meantime, prep the other vegetables. Shred the carrot. "Julienne"/thinly slice the bell peppers and the onion. They should be similar in size and shape to the green papaya shreds.
After the hour is up, squeeze green papaya shreds to get rid of excess moisture. Toss green papaya together with the prepped vegetables and raisins.
In a small saucepan, heat the vinegar over low. Add the sugar, salt, black peppercorns, garlic clove and thinly-sliced ginger. Heat until sugar and salt have dissolved. Let cool slightly (until only lukewarm).
Pour over vegetables. Let cool to room temperature. Store in a container, cover tightly, and refrigerate overnight.
Serve as a condiment to meat or fish dishes, especially grilled items.
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