Achara, or atsara, is a condiment made from pickled unripe papaya. This dish is often served as a side dish for fried or grilled fish or meat. There are many versions of achara. Aside from green papaya, other vegetables like white radish (labanos), onion, cucumber and bamboo shoots are also made as achara. Carrots, ginger, onions and bell peppers are added to the papaya to make achara. The pickling solution, which is a mixture of vinegar, sugar and salt preserves the papaya and the vegetables. In air-tight and sterilized jars, achara will keep even without refrigeration. After the jar has been opened, it is best to refrigerate achara between uses.
- Stir the vinegar, water, sugar and 1 teaspoon salt in a small saucepan; bring to a boil for 5 minutes. Add the papaya and all the vegetables to the solution. Stir and simmer for 2 minutes.