Achara (atsara)
Achara (atsara) is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4 and costs 88 cents per serving. One serving contains 328 calories, 1g of protein, and 0g of fat. 14 people have tried and liked this recipe. It is brought to you by Casaveneracion. A mixture of carrot, pepper, rock salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, you might also like recipes such as Textbook achara (atsara).
Servings: 4
Preparation duration: 60 minutes
Ingredients:
1 carrot
1 thumb-sized piece of ginger
1 green bell pepper
1 green (unripe) papaya
1 onion
1/2 tsp. of powdered black pepper
1 red bell pepper
rock salt
1 tsp. of salt
1 c. of strong vinegar.jpg)
11/8 c. of white sugar
Equipment:
grater
Cooking instruction summary:
InstructionsPeel the papaya and cut in half. Scoop out the seeds with a spoon. Shred the papaya using a vegetable grater (similar to a cheese grater but with bigger holes). Sprinkle with about a tablespoonful of rock salt and toss well. Let stand for 15-20 minutes then squeeze out the juices.Peel and cut the carrot into florets.Seed the bell peppers and julienne.Peel the ginger and julienne.Toss the papaya and the vegetables together.Mix together the ingredients for the pickling solution except for the pepper. Bring to a boil, stirring to completely dissolve the sugar and salt. Cool. Pour over the papaya and vegetables, add the pepper and toss well. Let stand for about 30 minutes before serving.
Step by step:
1. Peel the papaya and cut in half. Scoop out the seeds with a spoon. Shred the papaya using a vegetable grater (similar to a cheese grater but with bigger holes). Sprinkle with about a tablespoonful of rock salt and toss well.
2. Let stand for 15-20 minutes then squeeze out the juices.Peel and cut the carrot into florets.Seed the bell peppers and julienne.Peel the ginger and julienne.Toss the papaya and the vegetables together.
3. Mix together the ingredients for the pickling solution except for the pepper. Bring to a boil, stirring to completely dissolve the sugar and salt. Cool.
4. Pour over the papaya and vegetables, add the pepper and toss well.
5. Let stand for about 30 minutes before serving.
Nutrition Information:
covered percent of daily need
