Atsara(Pickle)
But there would be atsara, made with green papaya, without fail.
The function atsara plays in any eating binge is mightily important, and should not be underestimated. Its sweet and sour properties enhances the taste of any grilled or fried meat.
Pickled papaya (atsara) is a dish where papaya is preserved by soaking it in a solution of vinegar, salt, and sometimes sugar. This pickling process imparts a tangy and slightly sweet flavor to the papaya, creating a popular condiment or side dish in various cuisines.
Ingredients:
Green Papaya: Peeled, seeded, and thinly sliced or julienned.
Vinegar: Typically white vinegar or rice vinegar.
Sugar: Adds sweetness to balance the acidity.
Salt: Enhances flavor and aids in preservation.
Water: Used to dilute the vinegar and balance the brine.
Garlic: Minced or sliced for added flavor.
Chilies: Optional, for some heat.
Peppercorns: Whole or crushed, for a peppery taste.
Ginger: Sliced or minced, for a hint of warmth.
Keep in mind that regional variations exist, and additional ingredients like carrots or bell peppers might be included for added color and flavor. Adjusting the quantities of sugar, salt, and spices can also be done based on personal preferences.
Instructions:
Prepare Papaya:
Peel the papaya and remove the seeds.
Cut the papaya into thin slices or julienne strips.
Brine:
In a bowl, mix vinegar, sugar, and salt until the sugar and salt dissolve.
Combine Ingredients:
In a clean, dry jar, layer the papaya slices, minced garlic, sliced chilies (if using), peppercorns, and ginger.
Pour Brine:
Pour the vinegar brine over the papaya mixture, ensuring it covers the ingredients.
Enjoy:
Once pickled, the papaya can be enjoyed as a side dish, topping, or condiment.
