Preparations for Atchara
3 to 4 lbs green papaya, julienned
2 medium sized carrots, julienned
1 large onion, thinly sliced lengthwise
10 cloves garlic, thinly sliced
2 tbsp whole peppercorn
1 large red bell pepper, cut into strips
1 knob ginger, cut into thin strips
1/4 cup salt (to dehydrate papaya)
1 1/2 tsp salt (for the brine or syrup)
2 cups white vinegar
1 1/3 cups granulated sugar
2 small boxes raisins
Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya). Place the julienned papaya in a colander or strainer then rinse with running water. Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins.
Heat the saucepan and pour-in the vinegar and bring to a boil. Add the sugar and 1 1/2 tsp salt then stir until well diluted, turn of the heat and allow the syrup to cool down until temperature is low enough to handle. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup. Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor). Serve cold with fried dishes.