Ingredients with Measurements:
- 1 lb green papaya, peeled and sliced into thin strips
- 1 cup white vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup ginger, peeled and sliced into thin strips
- 1/4 cup red onion, sliced into thin strips
- 2 tbsp salt
- 2 tbsp lime juice
- 1 tbsp garlic, minced
- 1 tbsp red chili pepper, sliced into thin strips
Special equipment needed:
- Large mixing bowl
- Glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced green papaya, ginger, red onion, garlic, and red chili pepper.
2. In a separate bowl, mix together the white vinegar, water, brown sugar, salt, and lime juice until the sugar and salt are fully dissolved.
3. Pour the vinegar mixture over the papaya mixture and stir well to combine.
4. Transfer the mixture to glass jars with lids, making sure that the vegetables are fully submerged in the liquid.
5. Allow the mixture to sit at room temperature for at least 2 days, or until the vegetables have softened and the flavors have melded together.
6. Once the atcharang maasim is ready, store it in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 2 days
Temperature:
- Room temperature for 2 days
- Refrigerate after 2 days
Serving size:
- Makes about 4 cups
Nutritional information:
- Calories: 70 per 1/4 cup serving
- Fat: 0g
- Carbohydrates: 17g
- Protein: 0g
- Fiber: 1g
- Sugar: 14g
- Sodium: 590mg
Substitutions for ingredients:
- Green papaya can be substituted with green mango or cucumber.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Red onion can be substituted with shallots or white onion.
- Red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add sliced carrots or bell peppers for additional crunch and flavor.
- Use calamansi juice instead of lime juice for a more authentic Filipino flavor.
- Add a pinch of turmeric for a vibrant yellow color.
Tips and tricks:
- Use a mandoline or vegetable peeler to slice the papaya, ginger, and red onion into thin, uniform strips.
- Make sure the vegetables are fully submerged in the liquid to prevent spoilage.
- Adjust the amount of red chili pepper to your desired level of spiciness.
Storage instructions:
- Store the atcharang maasim in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the atcharang maasim in a small bowl or on a plate as a side dish or condiment.
Garnishes:
- Garnish with fresh cilantro or sliced green onions for added flavor and color.
Pairings:
- Serve with grilled meats, seafood, or rice dishes.
Suggested side dishes:
- Steamed rice, grilled vegetables, or a simple green salad.
Troubleshooting advice:
- If the atcharang maasim smells or tastes off, discard it immediately to prevent food poisoning.
Food safety advice:
- Make sure to use clean utensils and glass jars to prevent contamination.
- Store the atcharang maasim in the refrigerator to prevent spoilage.
Food history:
- Atcharang maasim is a popular Filipino condiment made with pickled green papaya and other vegetables.
Flavor profiles:
- Tangy, sweet, and spicy.
Serving suggestions:
- Serve as a side dish or condiment with grilled meats, seafood, or rice dishes.
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Region: South African