Recipe

Atchara Recipe

	Etchel / All my dishes 9 months, 3 weeks ago This tangy relish is the perfect complement to grilled meat, poulty and fish. My friends worship it! Prep:15m Cook:10m Servings:5	Etchel
	colorful tangy relish

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Ingredients

4 small green papaya, peeled

2-4 tablespoons coarse salt

Cheesecloth

1/2 cup sugar cane vinegar

1/3 cup light brown sugar

1/3 cup white sugar

1 large carrot, cut into fine stips

1 red bell pepper, cut into strips

1 head garlis, peeled

2 tablespoons ginger strips

20 pieces red shallots, whole and peeled

Directions

> Divide the papaya in half and shred into strips

> Mix 2 tablespoons coarse salt with shredded papaya

> Mash ans squeeze shredded papaya to extract juice. Add remaining rock salt as needed. Discard papaya juice. Placed squeezed papaya on a clean cheesecloth. Squeeze papaya strips through cheesecloth. Set aside in a bowl.

> Put vinegar and the 2 kinds of sugar in a saucepan and let boil for 5 to 7 minutes. Add more sugar to sweeten to taste, if desired. Do not stir.

> Add papaya, carrots, red bell peppers, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil 2 to 3 minutes. Transfer atchara into sterilized bottles. Let cool before covering.

* You may also use cookie cutters to cut the vegetables into decorative pieces.

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