Atsara (Papaya Relish)

Recipe View 5 mins In a large bowl, toss the grated papaya with 1/4 cup salt. (5 minutes)

Recipe View 1 hrs Let it sit for 1 hour to draw out excess moisture. (60 minutes)

Recipe View 5 mins Drain the liquid from the papaya and rinse thoroughly under cold water. (5 minutes)

Recipe View 10 mins Place the papaya in the center of a large cheesecloth or clean kitchen towel and squeeze to extract as much liquid as possible. This step is crucial for achieving the right texture. (10 minutes)

Recipe View 10 mins In a clean large bowl, combine the squeezed papaya, julienned carrot, sliced bell pepper, chile pepper rings, sliced ginger, and golden raisins. Mix well to ensure even distribution. (10 minutes)

Recipe View 10 mins Transfer the vegetable mixture to clean, dry jars with lids. Leave about 1/2 inch of headspace at the top. (10 minutes)

Recipe View 2 mins In a small saucepan, combine the white vinegar, water, sugar, and 1 teaspoon salt. (2 minutes)

Recipe View 5 mins Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. (5 minutes)

Recipe View 5 mins Carefully pour the hot vinegar mixture into the jars, ensuring that the vegetables are fully submerged in the liquid. Gently tap the jars to release any trapped air bubbles. (5 minutes)

Recipe View 24 hrs Allow the vegetables to marinate in the liquid for at least 24 hours before using. This allows the flavors to meld and develop fully. (24 hours)

Recipe View 5 mins Store the Atsara in the refrigerator between uses. It will keep for several weeks. (5 minutes)