Chicken Inasal served on a plate with sauces

Atchara

Name: Atchara
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 50g green papaya or mooli peeled and cut into very thin strips; 40g carrots peeled and cut into very thin strips; 20g banana shallots cut into very thin strips; 1 red chilli cut into thin strips; 2.5cm piece ginger peeled and cut into thin strips; 1 garlic clove peeled and left whole; 300ml cider vinegar; 210g caster sugar

Rex De Guzman

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Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

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Serve atchara – pickled papaya – with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can’t get hold of green papaya. This salad will keep in the fridge for five days

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Ingredients

Nutrition

Units:

MetricUS

50g green papaya or mooli

peeled and cut into very thin strips
40g carrots

peeled and cut into very thin strips
20g banana shallots

cut into very thin strips
1 red chilli

cut into thin strips
2.5cm piece ginger

peeled and cut into thin strips
1 garlic clove

peeled and left whole
300ml cider vinegar
210g caster sugar

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Nutrition: Figures per tbsp

kcal38
fat0g
saturates0g
carbs9g
sugars9g
fibre0.2g
protein0.1g
salt0.3g

Method

step 1

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
step 2

Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.

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