• This is delicious served with grilled pork, beef or fish and garnished with microherbs.

    Recipe and styling by Sarah Dall

    Photograph by Donna Lewis

    Papaya atchara

    Serves: Makes 500ml (2 cups)
    Cooking Time: 30 mins + overnight, to pickle


    • 500ml (2 cups) rice vinegar
    • 500ml (2 cups) water
    • 100g sugar
    • 2 garlic cloves, peeled
    • 1 x 5cm knob fresh ginger, grated
    • 1 papaya, skin and seeds removed and cut into thin strips/julienned
    • 1 red pepper, seeded and thinly sliced into rings
    • 5 baby carrots, cut in half
    • 4 carrots, peeled and cut into thin strips
    • 5 baby spring onions



    Place the rice vinegar, water and sugar in a medium-sized pot and bring to a boil, stirring continuously until all the sugar has dissolved. Reduce the heat, add the whole garlic cloves and ginger and allow to simmer, 5 minutes. Remove from heat and set aside to cool.


    Add the papaya, red pepper, carrots and spring onions to the pickling liquid. Pour into sterilised jars and refrigerate overnight. This will keep for up to 2 weeks. But, once opened, use within 2 days.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com