Filipino Atchara with Green Papaya, Carrot and Ginger

What you need

• 1 green papaya, about 1 kg (2 lb), firm and unripe, with white flesh
• 2 tbsp coarse salt, for drawing water out of the papaya
• 1 carrot, medium, about 100 g (3.5 oz)
• 1 red bell pepper, small
• 1 red onion, small, or 3 shallots
• 30 g (1 oz) fresh ginger, a piece about 5 cm (2 in) long, peeled
• 4 cloves garlic
• 2 tbsp raisins, optional, but common in Filipino home versions
• 1 tsp black peppercorns
• 500 ml (2 cups) white vinegar, cane or coconut vinegar if available
• 300 g (1 1/2 cups) granulated sugar
• 1 tsp fine salt

Method

Restated from the original video

1. 1

   Peel the papaya, cut it in half lengthwise and scrape out the seeds and the soft layer around them.

2. 2

   Shred the papaya on the coarse side of a box grater or with a julienne peeler into long, thin strands.

3. 3

   Toss the shredded papaya with the coarse salt in a large bowl and leave it for 1 hr. It will soften and pool liquid at the bottom.

4. 4

   Take the papaya by the handful and squeeze hard, or twist it in a clean kitchen towel, until no more liquid runs out. Rinse once under cold water and squeeze dry again.

5. 5

   Cut the carrot and bell pepper into thin matchsticks about 5 cm (2 in) long. Slice the onion thinly, cut the ginger into fine strips and slice the garlic.

6. 6

   Mix the papaya, carrot, bell pepper, onion, ginger, garlic, raisins and peppercorns in a large bowl so the colors are spread evenly.

7. 7

   Put the vinegar, sugar and fine salt in a saucepan over medium heat and let it come up to a boil, stirring until the sugar has fully dissolved, 3-5 min.

8. 8

   Pack the vegetable mix into clean glass jars, pressing it down lightly and leaving 2 cm (3/4 in) of space at the top.

9. 9

   Pour the hot vinegar mixture over the vegetables until they are just covered. Tap the jars to release trapped air bubbles.

10. 10

    Let the jars cool on the counter until they reach room temperature, about 1 hr.

11. 11

    Close the jars and refrigerate for at least 1 day before eating. The flavor keeps improving over the first week.

12. 12

    Store in the fridge for up to 1 month and always take it out with a clean, dry spoon.

13. 13

    Serve cold, in small spoonfuls, as a side to fried and grilled dishes. Its sharp sweetness cuts through rich, fatty food.

Imported from tastebytrish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.