A versatile condiment, Atsara or Atchara refers to fresh and crunchy carrots, bell pepper and green papaya or chayote pickles in a sweet, salty and tangy brine. It’s a pickle relish that is incredibly easy to make! Traditionally consumed as a side dish, Atsara complements savory breakfast items such as tocino, adobo, spicy mechado, sticky pork rib barbecue, and teriyaki. If you’re looking for an Atsara recipe without refined sugar, we are certain that you’ll like this one.
- 2 12 oz glass jars
- 1 cup rice vinegar
- 1/4 cup The Australian Carob Co. Carob Syrup
- 1/4 cup pure maple sugar
- 2 tsps salt
- 1 cup green papaya or chayote, julienned or grated
- 1 cup carrots, julienned or grated
- 1/4 cup green bell pepper, julienned or grated
- 1/4 cup red bell pepper, julienned or grated
- 2 tbsps shallots, finely chopped
- 1 tbsp ginger, grated
- 1 tbsp jalapeño pepper, finely chopped
- 2 tbsps raisins
- 1/4 tsp black pepper
- In a large bowl, add the green papaya or chayote, carrots, and bell peppers. Sprinkle with some salt and mix thoroughly. Set it aside to brine for 20-30 minutes.
- After 20-30 minutes, put the vegetables into a strainer and run it over cold water to rinse. Turn off the faucet and allow it to drain for a few more minutes to remove all the excess water.
- While waiting for that, in a small saucepan, combine the vinegar, carob syrup, pure maple sugar and salt and bring to a boil. Lower the heat and stir until the maple sugar is fully dissolved.
- Fill two sanitized glass jars with the vegetables, then top off with the pickling solution.
- Cover tightly and allow the Atsara jars to come to room temperature before placing them inside the refrigerator.
- Refrigerate for at least 24 hours before serving.