Atchara

Serve atchara – pickled papaya – with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can’t get hold of green papaya. This salad will keep in the fridge for five days

Prep:20 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 38
fat 0g
saturates 0g
carbs 9g
sugars 0g
fibre 0.2g
protein 0.1g
salt 0.3g

Ingredients

50g green papaya or mooli, peeled and cut into very thin strips
40g carrots, peeled and cut into very thin strips
20g banana shallots, cut into very thin strips
1 red chilli, cut into thin strips
2.5cm piece ginger, peeled and cut into thin strips
1 garlic clove, peeled and left whole
300ml cider vinegar
210g caster sugar

Method

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.