Ingredients
Scale
- 4 cups fresh green papaya, shredded
- 1 carrot, shredded
- 1 red capsicum, thinly sliced
- 1 thumb sized ginger, thinly sliced
- 1/2 cup raisins
- 1 cup cane vinegar
- 1 cup water
- 1 cup white sugar
- salt
Instructions
- Toss the papaya and 1/4 cup salt together in a large bowl, set aside for 1 hour.
- Thoroughly rinse the papaya in running tap water using a colander. Now place papaya in a muslin cloth and squeeze to drain further.
- Now in a bowl combine papaya, carrots, capsicum, ginger and raisins. Mix well.
- Now mix together vinegar, water, sugar and 1 tsp salt in a saucepan then bring to a boil. Simmer for 5 minutes and do not stir.
- Place papaya mixture in containers then pour liquid into the mixture, cover the container tightly then store in the refrigerator. For best results consume the atchara only after 2 days of marinating.
I have come to love pickles like this living in Mauritius the past 2 and a bit years. Great recipe.
🙂 Mandy
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I am a big fan of atchara!!
We too do this pickle but with sliced red chillies or birds eye chillies for the extra ooph taste.
hello raymond still cooking eh?? i would love an achara papaya now yum! unfortunately, pregnant women are not suppose to eat papaya. **sigh** i might just pickle some bamboo shoots instead…
Yeah still cooking 🙂 Its my passion. How are you now? Anyways thats new info for me, I never knew pregnant women should not eat papaya.
Neat post. My family loves eating fresh papaya but we have never pickled green papaya . Your recipe sounds delicious and worth trying. Great idea. Thank you for sharing.
★★★★★
This looks delicious lol….I’m going to make this
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