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

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:

Quickview
344k Calories
1g Protein
0.42g Total Fat
84g Carbs
7% Health Score
Limit These
Calories
344k
17%

Fat
0.42g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
84g
28%

  Sugar
78g
87%

Cholesterol
0.0mg
0%

Sodium
797mg
35%

Get Enough Of These
Protein
1g
3%

Vitamin C
111mg
135%

Vitamin A
4313IU
86%

Fiber
3g
14%

Folate
53µg
13%

Vitamin B6
0.24mg
12%

Manganese
0.23mg
12%

Potassium
355mg
10%

Vitamin K
8µg
8%

Magnesium
28mg
7%

Vitamin E
0.92mg
6%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
5%

Copper
0.09mg
5%

Vitamin B3
0.9mg
5%

Phosphorus
38mg
4%

Calcium
37mg
4%

Vitamin B5
0.35mg
4%

Iron
0.62mg
3%

Selenium
1µg
2%

Zinc
0.28mg
2%

covered percent of daily need
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