Achara Pickled Papaya
Elevate your meals with the vibrant and tangy flavors of Achara Pickled Papaya, a traditional Filipino side dish that’s as colorful as it is delicious! This quick-pickle recipe features shredded green papaya perfectly balanced with a medley of julienned carrots, red bell peppers, red onions, and ginger, complemented by sweet raisins for a delightful pop of sweetness. Infused with a bracing white vinegar brine and spiced with whole black peppercorns, this pickled delicacy is effortless to prepare and ready to enjoy after just 24 to 48 hours of refrigeration. Serve as the ultimate zesty pairing for grilled or fried meats, and bring a bright, tangy twist to your table with every bite. Perfect for small gatherings or as a make-ahead condiment, this achara recipe is a must-try for fans of bold flavors and colorful cuisine.
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Recipe Information
Ingredients
- 500 grams Green papaya, shredded
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 1 medium Red onion, thinly sliced
- 50 grams Ginger, julienned
- 50 grams Raisin
- 250 ml White vinegar
- 150 grams White sugar
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns, whole
- 250 ml Water
Instructions
Peel the green papaya, then shred it using a grater or mandolin slicer to achieve thin, uniform strips.
Place the shredded papaya in a large bowl, sprinkle the salt over it, and toss to combine. Let it sit for 30 minutes to extract excess moisture.
After 30 minutes, rinse the papaya thoroughly under running water to remove the salt. Squeeze out as much water as possible by pressing the papaya between your hands or using a clean kitchen towel. Set aside.
In a medium saucepan, combine the white vinegar, water, and white sugar. Stir over medium heat until the sugar is dissolved. Add the black peppercorns and bring the mixture to a boil. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the prepared papaya, carrots, red bell pepper, red onion, ginger, and raisins. Toss gently to mix the vegetables evenly.
Pour the slightly cooled vinegar mixture over the vegetables, ensuring that all the ingredients are fully submerged in the pickling liquid.
Transfer the mixture into sterilized jars, packing it tightly. Seal the jars and let them cool to room temperature.
Refrigerate the achara for at least 24 to 48 hours to allow the flavors to meld before serving.
Serve as a tangy side dish with grilled or fried meats, and enjoy!
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 222.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
