Whole Raw Papaya Achcharu - Sri Lankan Gaslabu Achcharu
Traditional Raw Papaya Achcharu is a raw unripened green Papaya that is stuffed with Sri Lankan Achcharu made with Green Chilies, Shallots, Spices, and a Mustard Vinegar paste. It is made by villagers in Sri Lanka for special occasions. Villagers would cut and serve this Raw Papaya Achcharu to guests as soon as it is placed on the dining table.
After we stuff this Papaya, we leave it in the Achcharu mixture for 2 days. If you want to serve it without waiting for 2 days, you can boil the peeled Raw Papaya as a whole in salted Water for 5 minutes over medium heat.
If you like Sri Lankan Achcharu, try my Sinhala Achcharu Up Country style and 7 types of Achcharu recipes.
Ingredients
- 50g of Mustard Seeds
- 6 Garlic Cloves
- Piece of Ginger
- 1 tbsp of Peppercorns
- 15 Green Chilies
- Shallots
- Shredded Carrot
- Piece of Moringa Bark
- 1 tsp of Chili Powder
- Turmeric Powder
- Salt
- 1 tsp of Sugar
- Juice from 1 Lemon
Instructions
- Add 50g of Mustard Seeds into a blender.
- Add 6 Garlic Cloves.
- Add a piece of Ginger.
- Add 1 tbsp of Peppercorns.
- Blend this mixture.
- Now add enough Vinegar until the paste is covered.
- Blend again into a paste.
- Add 15 Green Chilies into a clay pot.
- Add several Shallots.
- Add a shredded Carrot.
- Add some shredded Raw Papaya.
- Add a piece of Moringa Bark.
- Add 1 tsp of Chili Powder.
- Add some Turmeric Powder.
- Add Salt to taste.
- Add 1 tsp of Sugar.
- Pour the Mustard paste mixture we made earlier.
- Add the juice from 1 Lemon.
- Mix everything together.
- Now cover this pot and set it aside for half an hour.
- Remove the peel from a Raw Papaya.
- Remove the top part from the Raw Papaya so that the inside is exposed but do not discard it.
- Scoop the seeds and core out using a spoon so that the inside is hollow.
- Poke holes in the removed top part using a fork but do not pierce it all the way through.
- Poke holes all around the Raw Papaya using a fork but do not pierce it all the way through.
- Now pack the Achcharu we set aside into the Raw Papaya using a spoon.
- Add 4 toothpicks into the corners of the removed top part.
- Add the top back onto the Raw Papaya securing it in place using the toothpicks.
- Add the Raw Papaya into the pot that contains the Achcharu.
- Spread the Achcharu around so that the Papaya is covered with juice from the Achcharu.
- Cover the pot again and set it aside for 2 days.
- Place the Papaya in a serving plate.
- Add some of the Achcharu onto the serving plate around the Papaya.
- Discard the top part of the Raw Papaya.
- Cut the Raw Papaya into slices.
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