Atchara (Filipino Pickled Green Papaya)
Atchara (Filipino Pickled Green Papaya)
Contents
Atchara is a sweet-tart Filipino pickle made primarily from shredded unripe papaya, often with carrots, bell peppers, and aromatics like ginger and garlic. It’s traditionally served as a tangy side dish for grilled or fried meats.
Prep Time: 30 minutes
Cook Time: 5-15 minutes (depends on method)
Total Time: 1-5 days (including pickling)
Servings: 4-6 (yields ~2 quarts)
Ingredients
- 3-4 lbs green papaya, peeled and shredded (or julienned)
- 2 medium carrots, julienned
- 1 large red bell pepper, thinly sliced
- 1 small onion, thinly sliced (optional)
- 5 cloves garlic, thinly sliced
- 1-inch ginger, julienned
- 2½ cups white vinegar (or cane vinegar)
- 1½ cups white sugar
- 1 tbsp salt (for brine)
- ¼ cup salt (for degorging)
- ½ cup raisins (optional)
- 1 tsp whole peppercorns (or ½ tsp ground)
- 1-2 chili peppers (optional, for spice)
Instructions
- Salt & drain papaya: Toss shredded papaya with ¼ cup salt, let sit 1-2 hours. Rinse thoroughly and squeeze dry using cheesecloth.
- Make brine: Combine vinegar, sugar, and 1 tbsp salt in a saucepan. Boil 5 minutes until sugar dissolves. Cool to room temperature.
- Combine vegetables: Mix papaya, carrots, bell pepper, onion, garlic, ginger, raisins, and peppercorns in a large bowl.
- Pack jars: Transfer mixture to sterilized jars, leaving ½-inch headspace. Pour cooled brine over, ensuring vegetables are fully submerged.
- Pickle: Refrigerate for at least 24 hours (better after 3-5 days). Stays fresh for up to 2 months refrigerated.
Quick-Pickle Alternative (Cooked Method)
- For immediate use, simmer vegetables in brine for 1-2 minutes before jarring. This softens textures but shortens shelf life.
Comparison: Atchara Variations
| Feature | Traditional (Uncooked) | Quick-Pickled (Cooked) |
|---|---|---|
| Texture | Crunchier | Softer |
| Wait Time | 3-5 days | Ready in 1 hour |
| Flavor | More complex | Brighter |
| Shelf Life | 2 months | 2 weeks |
FAQs
Can I use ripe papaya?
No—unripe green papaya’s firmness is essential. Substitute daikon radish if unavailable.
Why salt the papaya first?
This “degorging” step removes excess water, ensuring crispness and better brine absorption.
Is iodized salt okay?
Avoid it—use pickling or kosher salt to prevent cloudiness.
How to serve?
Pair with grilled meats (e.g., pork barbecue, chicken inasal), fried fish, or rice dishes like tocino.
Related guides
- Filipino Chopsuey Recipe
- Dinengdeng: A Filipino Vegetable Dish
- Ensaladang Talong (Filipino Eggplant Salad)