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ATCHARA PRINT 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 Get Ingredients Powered by Chicory 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.