• 1 green papaya
  • 4 cups vinegar
  • 4 cups sugar
  • 5-10 pcs of red shallots
  • 1 large red pepper
  • 2 pcs thai sweet chilli
  • 1 large carrots
  • 1 medium cucumber
  • 1/2 cup raisins
  • salt

There are many variation of making atsara, most fruits vegetables are used in making this tangy appetizer. Pickled green papaya in sweet and sour is the most popular.

Cooking Directions:

  1. Peel papaya, remove the seed and shred into small strip.
  2. Mix salt in shredded papaya and squeeze it to remove the juices. Rinse with warm water and place in a cheese cloth, squeeze hard to remove the remaining juices.
  3. Put papaya in a mixing bowl together with carrots, cucumber, Thai sweet chilli, red pepper, raisins and onions.
  4. To prepare the pickle solution : In a casserole put vinegar, add pounded garlic and ginger. Dissolve the sugar and boil for about 3-5 minutes.
  5. Arrange the vegetables into a sterile bottles, pour the pickled solution using a strainer.

Cooking Tips:

  • For best result, refrigerate and serve after 2 days.
  • Use green unripe and firm papaya.

Watch the Atsarang Papaya cooking video

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