2.) Reduce the heat to medium-low and simmer until the flavors are well combined, 15 to 20 minutes.
3.) Add the ground black pepper. Cool to room temperature, cover and refrigerate overnight.
4.) In large nonreactive bowl, toss together the papaya, carrots, peppers, and onion with the remaining 2 tablespoons salt. Cover and refrigerate overnight.
5.) Line a colander with a double layer of rinsed cheese-cloth. Place the papaya mixture in the coriander and rinse well under running water. Pull up the ends of the cloth and squeeze to remove excess moisture. As Amy suggested “You may need to do this in two batches”.
6.) Transfer the papaya mixture to a bowl and pour enough of the pickling solution over to cover it. (Reserve any excess solution for marinades, dipping sauces, or similar uses.) Achara (papaya pickle) keeps for up to 6 months stored in an air-tight container in the refrigerator.
Thank’s to: Asianinamericamag