Ampalaya or Bitter Gourd Chutney

A unique way of making chutney by using bitter gourd or ampalaya. This is

also called “atchara” but instead of using shredded unripe papaya, this recipe calls
for bitter gourd or ampalaya. This is a great relish served with fried or grilled fish,
chicken or pork, that is, if you are not a vegetarian. But for those who abstain from
meats, fried tofu is a good alternative.
ngredients:

2 pcs large bitter gourd or

ampalaya
6 cloves garlic
2 pcs medium-sized ginger
4 cups vinegar
2 cups sugar
2 tsp salt

How to make ampalaya chutney:

 Wash ampalaya thoroughly. Cut in half vertically and take out seeds.
 Slice diagonally into 1/2-inch thick pieces.
 Slice garlic thinly and ginger into strips. Mix vinegar, sugar and salt. Boil.
 When sugar is already dissolved, add ampalaya, garlic and ginger.
 Cook for 5 minutes over low flame.
 Papaya Achara

This atsara recipe contains grated papaya, carrots, onions, ginger, red bell pepper,
raisins and pineapple tidbits. Actually it is pickled grated papaya using pickling
solution of vinegar, water and sugar. Great for grilled fish ngredients:

1 kilo green or unripe papaya,

grated
1 Tbsp. salt
1 pc carrot, cut into flowerettes
1 Tbsp.ginger cut into strips
10 pcs onion tagalog, whole
1 pc red bell pepper strips
1 pc green bell pepper strips
2 Tbsp.raisins
1/2 cup pineapple tidbits

Pickling Solution

 sugar
 vinegar
 salt
 water

How to make Papaya Achara:

 Sprinkle salt over grated papaya.

 Let it stand for 2 – 3 hours then squeeze thoroughly in katcha cloth or
cheesecloth.
 Mix with raisins and pineapple tidbits. Set aside.
 Boil sugar, vinegar, salt and water without stirring.
 Pour over vegetables. Transfer to a sterilized bottle.
 Allow 2 – 3 days before consuming.
 FOOD
PRESERVATI
ON RECIPES

Submitted by: princess jane luang

Submitted to: Mrs. Rosa trecho