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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This tangy relish is the perfect complement to grilled meat, poulty and fish. My friends worship it! Ingredients:
4 small green papaya, peeled |
2-4 tablespoons coarse salt |
cheesecloth |
1/2 cup sugar cane vinegar |
1/3 cup light brown sugar |
1/3 cup white sugar |
1 large carrot, cut into fine stips |
1 red bell pepper, cut into strips |
1 head garlis, peeled |
2 tablespoons ginger strips |
20 pieces red shallots, whole and peeled |
Directions:
1. > Divide the papaya in half and shred into strips
2. > Mix 2 tablespoons coarse salt with shredded papaya
3. > Mash ans squeeze shredded papaya to extract juice. Add remaining rock salt as needed. Discard papaya juice. Placed 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 minutes. Add more sugar to sweeten to taste, if desired. Do not stir.
5. > Add papaya, carrots, red bell peppers, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil 2 to 3 minutes. Transfer atchara into sterilized bottles. Let cool before covering.
6. * You may also use cookie cutters to cut the vegetables into decorative pieces.
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