Achara
I found some green papayas in the grocery store not so long ago. So I thought I might make achara. Achara is basically
sweet pickled papaya. This is my
mother's specialty - I am still trying to recreate this recipe, but this is not that bad. She used to make this so
fancy - with the carrots and papaya cut out into different shapes and then arranged in the bottle so you could admire
the intricacy of the cut outs.
- green papaya shredded
- onions sliced
- red pepper sliced
- carrots, julienned
- cider vinegar
- sugar
- salt
- whole black pepper
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Quick method:
Shred papaya - use hand grater (see picture in melon sa malamig recipe).
Boil shredded papaya in vinegar.
Add the rest of the ingredients and simmer some more.
This is what I remember my mother used to do:
After shredding the papaya, I think she she first soaked them in salt overnight. I remember she used to make them
into balls. After this overnight soaking, she then squeezed the juice out of the shreds and then boiled them in
vinegar. She then added the other ingredients after which she put them into sterilized jar, painstakingly arranging the
vegetable cut-outs.
By the way, if you don't have papaya, you can substitute with broccoli stalks. Don't throw out those tough brocolli stalks.
Shred them and make achara! Charing!
Green papayas on the tree
Purchase fresh green papayas!
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