Atsara, atchara, whatever you call it, one thing is for sure. It is one of the most common side dish you can see in the country. Whether it’s a fried fish, chicken or even for bbq. And you might think it’s so hard to prepare, but it’s just so simple and easy. If you do it right, it would even last for six months and often times, a year.
Here’s how to make Atsara:
2 pcs Unripe Papaya
3 cups Vinegar
2 cups Brown Sugar
1 pc Carrot (flower shapes)
50g String Beans (1 inch long)
2 Bell Peppers (strips)
1 large sized Red Onion (chopped)
2 cloves Garlic (chopped)
1 tsp Peppercorns
- Clean, cut and wash unripe papaya. Then grate.
- Pour in about 3 tablespoons of salt on the grated papaya. Mix it and let it settle for about 5 minutes.
- Squeeze out all the liquid from the papaya. Set it aside.
- In a pot, pour in the vinegar and the brown sugar. Let it boil for about 10 minutes.
- Then add in all the remaining ingredients. Carrots, string beans and bell peppers. Then add the onion, garlic and peppercorns. Let it simmer for about 5 minutes.
- Set aside and let it cool.
- Prepare the jars, make sure to sterilize them.
- Put a good amount of grated papaya inside the jar first. Then add in some vegetables. And then pour in some vinegar, sugar syrup.
Serve with some fried fish or pork. Enjoy!
Note from Delish:
One bottle will last 6 months or even more if refrigerated. I used brown sugar instead of white sugar since it’s a healthier option.
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