ATCHARA
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PREP TIME
20 mins
COOK TIME
10 mins
TOTAL TIME
24 hours and 30 mins
Yield: 6 to 8 cups
INGREDIENTS
1 large unripe (green) papaya, peeled, seeded and grated
2 tablespoons + 1 teaspoon salt
1-1/2 cups white vinegar
1 cup sugar
1 thumb-size ginger, peeled and julienned
1 small onion, peeled and sliced thinly
3 to 4 cloves garlic, peeled and crushed
1 tablespoon peppercorns
½ small red bell pepper, seeded and julienned
½ small green pepper, seeded and julienned
1 large carrot, peeled and shredded
¼ cup raisins
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INSTRUCTIONS
In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices.
In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine. In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.
NOTES
I like fine papaya in my atchara but if preferred, shred the papaya instead for larger strands.
Ingredients
for 8 servings
2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard
Preparation
Preheat oven to 400°F (200°C).
Season lamb generously with salt and pepper.
Heat a cast iron over medium high heat.
To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
Brush the top and sides of the lamb with mustard.
Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
Allow to rest before slicing.
Enjoy!
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