"Atchara" is a famous Filipino appetizer or side dish. Grated green papaya are placed in airtight containers and can be soaked for weeks in cooked vinegar and sugar (Splenda) mixture with onions, garlic, ginger, peppercorn, pineapple, and red bell pepper. This sweet and tangy relish is a perfect complement to grilled meat, fish or poultry. Mature green papaya has higher nutritional properties than the ripe fruit but lesser in calories and carbohydrates, it contains more vitamin A than carrots, more vitamin C than oranges, abundant in vitamin B and vitamin E and digestible amino acids.
1. Place the grated papaya in a large bowl and combine 50g salt then mix until the salt is well distributed. Cover and let stand for 1 hour (salt will dehydrate the papaya).
3. Place the grated papaya in a strainer then rinse with running water. Using cheesecloth (or any cloth), put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
4. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole peppercorn, pineapple, red and green capsicum. (You may add sliced jalapeno if you want to add some kick in this recipe)
6. Heat saucepan and pour-in the vinegar and bring to a boil.
7. Add the sugar (Splenda) and 10g salt then stir until well diluted.
8. Turn of the heat and allow the syrup to cool down until temperature is low enough to handle.Sa
9. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
10. Seal the jar and place inside the refrigerator for a week (or a minimum of 5 days to achieve the desired texture and flavor).
11. Serve cold with grilled meat, fish or poultry.