• 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

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    Author

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

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