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| Pickled Papaya (Atchara) |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 04 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
This dish is often used as an accompaniment to fried or grilled foods such as pork barbecue but it may also be used as a side dish on its own.Ingredients: 1 shredded green papaya 2 sliced onions 2 julienned carrots 1 sliced red pepper (sweet) 3 cups cider vinegar 1/4 cup sugar 1 tsp salt 1 tsp freshly ground pepper
Preparation: 1. Shred the papaya using a hand grater. 2. Boil in vinegar, add other ingredients and simmer for 25 minutes. 3. Allow to cool then serve. * MAKES 4 SERVINGS
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