Recipe: Atchara and Pickled Shallots




  • 1Tbsp Rock salt
  • 4 cups shredded papaya
  • 4 cups vinegar
  • 4 cups sugar
  • 1/2 cup chopped bell peppers
  • 1/2 cup slice carrots
  • 1 medium onions chopped
  • 1 thumb-sized ginger cut into strips
  • 1/4 cup raisins
  1. Sprinkle salt over papaya.  Mix and set aside for 10 minutes
  2. Boil vinegar and sugar. Set aside
  3. Squeeze papaya and remove excess juice.
  4. Mix bell pepper, carrots, onion, ginger and raisins with papaya.
  5. Add vinegar mix


Picked Shallots:


  • 1/8 Kilo Rock Salt
  • 1 Liter Water
  • 1/2 Kilo shallots peeled
  • 1 Liter vinegar
  • 1 tbsp peppercorns
  • 2 bay leaves
  • 2 cups brown sugar
  1. Combine salt and water over saucepan over low heat.  Once salt is dissolved remove from heat and let cool.
  2. Add shallots to brine and weigh down with a plate.  Let stand for 24 hours
  3. Once ready combine vinegar, peppercorns, bay leaves and brown sugar in saucepan.  Bring to a boil and let cool.
  4. Drain shallots and pack in jars.  Add vinegar mixture, cover and store.



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