There are many kind of Achara and Papaya Achara is one of Filipinos favorite. Best serve as a side dish for barbeque meat or fried fish. Using a sauce pan mix vinegar and sugar. Taste test for desired sweet and sour taste. Bring to a quick boil and remove from heat. Add turmeric powder and stir. Set aside and allow to cool.
There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly.
In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices. In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt.
Add turmeric powder and stir. Set aside and allow to cool. Sprinkle grated papaya with rock salt and toss well. Pour in 1 cup of water and squeeze out the juice from the papaya. Set aside. In a mixing bowl, mix pepper corn, raisins, bell pepper, ginger, onion, garlic, carrots and papaya.