#sidesmatter: Atchara aka Filipino Pickled Green Papaya recipe
Have you ever tried green papaya? Try this easy recipe for Atchara: Filipino Green Papaya Relish. You’ll want to put it on just about everything
Atchara, also known as achara or atsara – is a traditional condiment of pickled green papaya, carrots and peppers in Filipino cuisine. Crunchy green papaya, combined with the sweet-sour tang of the gingered pickle juice, makes for an incredibly refreshing accent to so many dishes. Atchara is often served with barbecued meats, or with fish. It works so well as a relish on sandwiches, burgers and hot dogs, too. I usually pair the atchara with fried dishes because they tastes good together. I chose this recipe so that most of the people can get to know this and discover how delicious it is.
I also put it in a jar because these jars are reliable and are made for this purpose. Atchara can also be bought in supermarkets too.
A pickle made from grated unripe papaya popular in the Philippines.This dish is often served as a side dish for fried or grilled foods
Ingredients
- 1 large unripe green papaya, peeled, seeded and shredded
- 1 medium carrot thinly sliced
- 1 small red bell pepper julienne
- 1 head garlic sliced
- 4 thumbs ginger julienne
- 2 cups vinegar
- 1 1/3 cups white sugar
- 1 teaspoon salt
- 1 tablespoon of peppercorn
- 1 small onion peeled and sliced thinly
Instructions
- 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. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved.
- Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
- In a bowl, combine papaya, bell peppers and carrots Add pickling solution and toss gently to combine
- In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.
Recipe by
Joey Neil Acala
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Comments (8)
I like the sound of that!
Perfect for Bbq Doug
It does sound that way. It seems like it would pair well with any protein source as well.
Very awesome! Sounds pretty close to what I have grown up with!
I'm glad to hear that from you Jane, I searched it tru internet, and I'm curious what it tastes like. It looks delicious too 😄
Looks and sounds interesting 🤔
I want to try this. Have eaten Green Papaya Thai salad
I want to try Green Papaya Thai Salad too