- Dish type
This Philippine pickle is made with very fresh green papayas, which you can find at Asian shops.
18 people made this
- 525g grated fresh green papaya
- 4 tablespoons salt
- 1 carrot, peeled and sliced
- 1 red pepper, sliced into long strips
- 1 (5cm) piece fresh root ginger, peeled and sliced
- 2 green chillies, sliced into thin rings
- 40g sultanas or raisins
- 250ml white vinegar
- 250ml water
- 200g caster sugar
- 1 teaspoon salt
MethodPrep:20min ›Cook:10min ›Extra time:1day marinating › Ready in:1day30min
- Toss the grated papaya together with 4 tablespoons salt in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of muslin and squeeze to drain as much liquid from the papaya as possible.
- Combine the papaya, carrot, red pepper, ginger, green chillies and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
- Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to the boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Try it! I live in North Mindanaw, Philippines and my sister-in-law in the mountains makes big jars of atsara - they have plenty of green papaya. I like to add radish, keep down the sugar and omit raisins, but the great thing about atsara is that you can please yourself.-19 Jan 2014