This Indian-influenced side dish— achar means “pickle” in many Indian languages—is a delicious accompaniment to anything, and is a regular item on every Filipino table. It goes particularly well with Fried Marinated Fish or Barbequed Chicken Skewers. It keeps well for a couple of months in the refrigerator.
Makes about 3 cups (450 g)
Preparation time: 15 minutes Cooking time: 20 minutes
Achara Recipe
3 cloves garlic, minced or crushed
One 2-inch (5-cm) piece fresh ginger, peeled and thinly sliced
1 cup (250 ml) Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
4 tablespoons sugar
1 tablespoon salt
1 unripe papaya (1 1/3 lbs/600 g), peeled, deseeded, and grated to yield 2 cups (400 g) grated papaya
1 carrot, peeled and grated
1/2 cup (50 g) raisins
1 cup (100 g) chopped pineapple
1 fresh bell pepper, deseeded and thinly sliced
Combine the garlic, ginger, vinegar, sugar, and salt in a saucepan, and bring to a boil. Cook over medium high heat, uncovered, for 5 minutes.
Add the rest of the ingredients. Cover and cook over medium-low heat for 15 minutes. Set aside to cool. Transfer to a jar with a tight lid. Store in the refrigerator.
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