Atchara: Pickled Papaya

    Atchara is a famous side dish of Filipinos. Usually, it is served together with grilled, and fried dishes. It is very are affordable and has a long shelf-life. Every family has their own version of making atchara, and, today I am sharing mine. Although, walang sukat talaga yung pag-gawa ko, its up to your taste bud on how you want your atchara to taste.

     This recipe has been a money-making idea for me. Since it is very tedious to make, and that I have some allergy of sort in papaya's sap, I just make them every ber-months. 

You'll be needing:

- green papaya

- vinegar (anykind will do)

- water

- sugar

- salt

- pinapple tidbits

- pepper corn

- bell pepper

- carrots

- onions (optional)

- garlic  (opitonal)

     You need to peel, wash and grate (or slice thinly) the papaya. Put some salt, wash it again then remove the excess water. We usually put them in a clean cloth or katsa, then my husband and I would wring the papaya dry. Set them aside.

      In a pan, put some water, vinegar, salt, sugar and the rest of the ingredients except for the pineapple. Bring them to boil, but do not stir. When boiling, lower the heat, and taste your atchara solution. If it suits your taste, then its time the add the grated papaya. Turn off the stove. The heat from the solution will then cook the papaya (and it will cook easily since the papaya is already grated). Add the pineapple.

      Let it cool. When cooled, you can start bottling them. Bottles should be sterilized properly. 

Ready for bottling

   

Ready to be sold!