Atchara (Pickled Green Papaya)

Atchara 3

Atchara or Atsara is a very popular condiment or side dish in the Philippines, often served with meats that are either barbecued or fried. This is a good pair for those types of meats as it acts as a palate cleanser and should be taken in small amounts. This dish is done by pickling shredded green papaya together with other vegetables such as carrots, ginger, onion and capsicum in vinegar mixed with salt.


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Ingredients

Scale
  • 4 cups fresh green papaya, shredded
  • 1 carrot, shredded
  • 1 red capsicum, thinly sliced
  • 1 thumb sized ginger, thinly sliced
  • 1/2 cup raisins
  • 1 cup cane vinegar
  • 1 cup water
  • 1 cup white sugar
  • salt

Instructions

  1. Toss the papaya and 1/4 cup salt together in a large bowl, set aside for 1 hour.
  2. Thoroughly rinse the papaya in running tap water using a colander. Now place papaya in a muslin cloth and squeeze to drain further.
  3. Now in a bowl combine papaya, carrots, capsicum, ginger and raisins. Mix well.
  4. Now mix together vinegar, water, sugar and 1 tsp salt in a saucepan then bring to a boil. Simmer for 5 minutes and do not stir.
  5. Place papaya mixture in containers then pour liquid into the mixture, cover the container tightly then store in the refrigerator. For best results consume the atchara only after 2 days of marinating.

 

Atchara (Pickled Green Papaya) 1

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9 Responses

  1. I have come to love pickles like this living in Mauritius the past 2 and a bit years. Great recipe.
    🙂 Mandy

  2. I am a big fan of atchara!!

  3. We too do this pickle but with sliced red chillies or birds eye chillies for the extra ooph taste.

  4. nannymcp22 says:

    hello raymond still cooking eh?? i would love an achara papaya now yum! unfortunately, pregnant women are not suppose to eat papaya. **sigh** i might just pickle some bamboo shoots instead…

  5. Neat post. My family loves eating fresh papaya but we have never pickled green papaya . Your recipe sounds delicious and worth trying. Great idea. Thank you for sharing.

  6. Eric sachiel says:

    This looks delicious lol….I’m going to make this

  1. June 15, 2021

    […]   Prepare your charcoal barbecue then grill your chicken, don’t baste at this stage it will burn the chicken due to the sugar content. When chicken is nearly cooked baste chicken with the cooked sauce and cook for one more minute on each side. Serve with Java Rice and Atchara. […]

  2. June 19, 2021

    […] Instructions• ​In a deep bowl, mix thoroughly all marinade ingredients.• ​Prick chicken with fork several times then coat them with marinade, set aside and keep in a fridge tightly covered for at least 24 hours.• ​Remove chicken from the fridge, it should be in room temperature before cooking. Drain chicken of its marinade, reserve the liquid.• ​In a sauce pan, mix water and cornstarch until free of lumps then combine with the separated marinade and oil.• ​Cook the sauce and simmer until it thickens.• ​Prepare your charcoal barbecue then grill your chicken, don’t baste at this stage it will burn the chicken due to the sugar content. When chicken is nearly cooked baste chicken with the cooked sauce and cook for one more minute on each side. Serve with Java Rice and Atchara. […]

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