This is delicious served with grilled pork, beef or fish and garnished with microherbs.
Recipe and styling by Sarah Dall
Photograph by Donna Lewis
Papaya atchara
Ingredients
- 500ml (2 cups) rice vinegar
- 500ml (2 cups) water
- 100g sugar
- 2 garlic cloves, peeled
- 1 x 5cm knob fresh ginger, grated
- 1 papaya, skin and seeds removed and cut into thin strips/julienned
- 1 red pepper, seeded and thinly sliced into rings
- 5 baby carrots, cut in half
- 4 carrots, peeled and cut into thin strips
- 5 baby spring onions
Instructions
1
Place the rice vinegar, water and sugar in a medium-sized pot and bring to a boil, stirring continuously until all the sugar has dissolved. Reduce the heat, add the whole garlic cloves and ginger and allow to simmer, 5 minutes. Remove from heat and set aside to cool.
2
Add the papaya, red pepper, carrots and spring onions to the pickling liquid. Pour into sterilised jars and refrigerate overnight. This will keep for up to 2 weeks. But, once opened, use within 2 days.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
