Atsara Recipe

(Pickled Green Papaya)

INGREDIENTS
 1/2 kg grated raw papaya
 1 pc carrot, grated/sliced
 1 pc sweet red pepper, thinly sliced
 4 thumbs, finely chopped fresh ginger
 4 pcs onions, thinly sliced
 2 cups vinegar
 2 cups water
 2 cups white sugar
 1/2 tsp. Salt
 25 g raisins
INSTRUCTIONS

1. Grate the papaya, sprinkled with salt to sweat out its liquid, then
squeeze out the juice.
2. The carrots, ginger, bell pepper, onion, and garlic are chopped
into whatever shapes you want.
3. Mix grated papaya, carrot, onions, sweet red pepper and raisins
in a deep glass bowl. Set aside.
4. Boil the vinegar, sugar, ginger and salt uncovered in a cooking
pan for 2 – 4 minutes.
5. Pour the vegetable mixture cover for 5 – 8 minutes, then remove
 from the pan to a glass bowl, let it cool and then refrigerate.

The preparation of making Atsara is easy. Start with unripe or green papaya. Grate the papaya, sprinkled with salt to sweat
out its liquid, then squeeze out the juice. The carrots, ginger, bell pepper, onion, and garlic are chopped into whatever shapes
you want. Raisins and pineapple chunks may be added, and chilies, black pepper to complete the mixture, then boiled vinegar
and sugar are poured on to it. The mixture is placed in airtight jars where it will keep without refrigeration.

Ingredients
 1 large unripe green papaya, peeled, seeded and shredded
 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
 1/2 small red bell pepper seeded and julienned
 1/2 small green pepper seeded and julienned
 1 large carrot peeled and shredded
 1/4 cup raisins

Instructions
1. 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.
2. 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.
3. 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.
SANGKAP:
 5 tasang (puno) ginadgad na papaya (medyo pino)
10 tasang asukal
5 boteng suka
3 sili (bell pepper-hiniwa nang pahaba)
1 ½ ulo ng bawang- (hiniwa nang manipis, maliit na pahaba)
2 carrots –(hiniwa nang medyo manipis na pabilog)
*maaring kortehan ang gilid na tila bulaklak
½ tasang luya- hiniwa nang manipis, maliit na pahaba)
asin, paminta (durog)
1 kutsarang dinikdik na luyang dilaw o food color (pangkulay)
pasas- kung kinakalingan

PARAAN NG PAGGAWA:

1. Pumili ng 4 na malalaki at sariwang papaya. Hugasang mabuti at talupan.

2. Tanggalan ng buto.Hugasang muli at patuluing mabuti.

3. Gadgarin ito sa pinong gadgaran.

4. Budburan ng asin ang nagadgad na papaya. Lamasin at pagkatapos ay pigain.

5. Ilagay sa malinis na planggana ang pinigang papaya.

6. Maghanda ng malinis na tela (katsa) at muling pigaing mabuti. Maaring ulitin kung may katas pa.Ang
mga pinigang papaya ay ilagay muli sa isang malinis na planggana.

7. Himay-himayin o paghiwa-hiwalayin ang pinigang papaya.

8. Takalin sa tasa ang mga ito. Sundin ang proseso sa itaas batay sa kung ilang tasa ang natakal.
Magdagdag o magbawas ng sangkap. Pagsama-samahing muli ang tinakal na papaya.

9. Magsterilize ng mga boteng paglalagyan. Isantabi.

10. Sabay-sabay na pakuluan sa suka, asukal, asin at luya.

Tikman at dagdagan ng sangkap ayon sa panlasa.

11. Ibuhos sa ginadgad na papaya ang suka kasama ang mga

sangkap. Palamigin.

12. Ilagay sa loob ng bote. Maaring idesenyo ang ibang sahog– bulaklak ang carrots , dahon ang sili., at
panggitna ang pasas.

Ang dami ng suka at asukal na aming ginamit ay katumbas ng dami ng papaya at ibang sangkap. Hindi magiging maasim kahit walang tubig ang atsara, kung ang suka ay
lulutuin. Tatlong bote ang aming ginamit at bawat garapon ay naglalaman ng 2 1/2 tasang likido, kung lalamnan ito ng isang tasang ginadgad na gulay, 1 1/2 likido ang kailangan
upang lumubog sa tinimplahang suka ang mga sangkap. Ang pamamaraan na aming ginamit ay 1 is to 1, kung sa tingin mong matamis para sa iyo, magbawas ka tulad ng 1 is
to 1/2. 1 cup vinegar to 1/2 sugar o kaya 1/2 vinegar,1/2 water and 1/2 sugar. Yan ang mga pangkaraniwang ginagamit na pamamaraan sa pagluluto, pumili ka ng naa-ayon sa
nais mong timpla o panlasa. Salamat sa iyong pagpasyal at Komento.