Atchara Food

ATCHARANG AMPALAYA

Steps:

• In a pot pour vinegar, sugar, salt, garlic, and ginger then cook in medium heat until the sugar and salt are dissolved then set aside.
• Prepare a large bowl with water and salt
• Cut the bitter gourd into thin slices then soak it in water with salt. Let sit for a few minutes to release the bitter taste of the gourd.
• Julienne radish, carrots, bell peppers, and slice pineapple bits to a smaller size.
• Drain ampalaya/bitter gourd from the water and salt mixture and rinse in running water. Remove excess water and add the other vegetables.
• Pour pineapple juice and the pickling solution and add the ground pepper. Gently mix to combine the vegetables and coated with pickling solution.
• Transfer in clean, sterilized jars or containers with lids. Cover tightly and place in room temperature.
• Let sit for at least 24 hours before consuming. Bon appetit!

ATSARA (PAPAYA RELISH)

Steps:

• Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
• Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
• Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

ATCHARA (GREEN PAPAYA PICKLE)

Steps:

• If desired, save some small slices of papaya, carrot, and bell pepper to make garnishes like flowers, stars, crescent moons, etc.
• Peel the papayas. Cut them open and scrape out the seeds. Shred or grate the papaya. Place the shredded papaya in a large bowl. Sprinkle over the 1/2 cup kosher salt and mix well, to thoroughly coat papaya. Allow to sit for at least an hour (longer is better; halfway through, mix well again).
• Meanwhile, prepare jars. Use six 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.) Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed.
• Prepare the other vegetables. Shred or grate carrots. Slice tops of jalapenos and remove seeds. Thinly slice red onion, bell pepper, jalapenos, and garlic (mandoline is very useful here). Peel and julienne the ginger. Combine all vegetables in a large bowl. Add the raisins. Mix well to combine.
• Make the brine. Combine the kosher salt, sugar, and vinegar in a pot. Cook over medium heat, only long enough to dissolve the salt and sugar. Turn off heat and allow to cool a little, until it's still warm but you can touch it. (This makes a bit too much brine but otherwise it's not enough!).
• When papaya is ready, transfer it to a colander, and rinse it well under running water. Turn it onto a kitchen towel or cheesecloth, and squeeze tightly to get all the water out of it. Add to bowl with vegetable mixture. Pick the papaya apart so it doesn't clump. Mix well with other vegetables.
• Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture; pack a little tightly; leave about 1/2 inch at the top. Fill each jar with brine, leaving 1/4 inch space at the top. Gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles.
• If adding garnishes, use the chopstick to poke them down the sides of the jars.
• Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.) Allow to cool. Keep refrigerated.

ATCHARA

Steps:

• Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
• Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.

ACHARA (PICKLED PAPAYA)

Steps:

• Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
• Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.
• In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
• Remove from heat and set aside to cool.
• Put everything in a bowl and pour the cooled pickling solution on top and mix well.
• Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
• Enjoy!
• *Prep time includes soaking and sitting the papaya with the salt.