Atchara is a beloved Filipino condiment that brings a burst of sweet, tangy, and slightly spicy flavors to any meal. Made primarily from unripe green papaya, this pickled delicacy is a staple in Filipino cuisine, often served alongside grilled meats, fried fish, or rice dishes. The crisp texture of green papaya pairs perfectly with the vibrant pickling solution, which combines vinegar, sugar, and aromatic spices.
Vegetables like carrots, bell peppers, and onions add color and crunch, making Atchara not only a flavorful addition but also a visually appealing side dish. This recipe is simple to prepare, requiring no cooking, just a bit of patience as the flavors meld together. Perfect for home cooks looking to explore Filipino flavors, Atchara can be stored in the refrigerator for weeks, allowing you to enjoy its refreshing taste over time. Whether you’re pairing it with savory dishes or adding it to sandwiches for a zesty kick, Atchara is a versatile condiment that elevates any meal with its unique profile. This recipe is SEO-optimized, copyright-free, and crafted to be both authentic and approachable.
Timing
📌 Number of Servings: 10 (about 1/4 cup per serving)
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 0 minutes (no cooking required)
Total Time: 30 minutes (plus 24 hours for pickling)
🥢 Ingredients :
✅ 1 medium green papaya (about 4 cups shredded)
✅ 1 medium carrot, julienned
✅ 1 red bell pepper, thinly sliced
✅ 1 small red onion, thinly sliced
✅ 1/4 cup raisins
✅ 1-inch piece of ginger, julienned
✅ 2 cloves garlic, minced
✅ 1 cup white vinegar
✅ 3/4 cup granulated sugar
✅ 1 tablespoon kosher salt
✅ 1 teaspoon whole black peppercorns
✅ 1/2 teaspoon red chili flakes (optional, for a spicy kick)
👨🍳 Instructions :
- Peel the green papaya and remove the seeds. Using a grater or food processor, shred the papaya into thin strips. Place in a large bowl.
- Sprinkle 1 tablespoon of kosher salt over the shredded papaya. Mix thoroughly and allow the mixture to rest for 10 minutes, giving time for the excess moisture to be released.
- Rinse the salted papaya under cold water to remove the salt, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
- In the same bowl, combine the shredded papaya, julienned carrot, sliced bell pepper, red onion, raisins, ginger, and minced garlic. Toss to mix evenly.
- In a saucepan, combine the vinegar, sugar, black peppercorns, and red chili flakes (if using). Heat over medium, stirring gently, until the mixture begins to simmer and the sugar is fully dissolved. Remove from heat and let the pickling solution cool slightly.
- Pour the pickling solution over the vegetable mixture. Stir to ensure all ingredients are well-coated.
- Transfer the mixture to sterilized glass jars, pressing down to pack tightly and ensure the vegetables are fully submerged in the liquid.
- Seal the jars and refrigerate for at least 24 hours to allow the flavors to develop. Allow it to rest for 2–3 days before serving to enhance the flavors and achieve optimal taste.
- Serve chilled as a side dish or condiment with your favorite savory dishes.
💡 TIPS :
- Use a mandoline slicer for uniform vegetable cuts to enhance texture and presentation.
- Adjust the sugar or vinegar to taste for a more personalized flavor balance.
- Store Atchara in airtight jars to maintain freshness for up to 1 month in the refrigerator.
- For a spicier version, increase the amount of red chili flakes or add fresh sliced chilies.
- Sterilize jars by boiling them in water for 10 minutes to prevent contamination.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
Calories: 70 kcal
Total Fat: 0.2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 590 mg
Total Carbohydrate: 17 g
Dietary Fiber: 1 g
Sugars: 15 g
Protein: 0.5 g
❓ FAQ :
- What is Atchara made of? Atchara is primarily made from shredded green papaya, pickled in a solution of vinegar, sugar, and spices, with added vegetables like carrots, bell peppers, and onions.
- How long does Atchara last? When stored in sterilized, airtight jars in the refrigerator, Atchara can last up to 1 month.
- Can I use ripe papaya for Atchara? No, ripe papaya is too soft and sweet. Unripe green papaya is ideal for its crisp texture and neutral flavor.
- Is Atchara spicy? It can be mildly spicy if chili flakes or fresh chilies are added, but the spice level is adjustable to taste.
- What dishes pair well with Atchara? Atchara complements grilled meats, fried fish, rice dishes, or can be used as a sandwich topping.
- Can I make Atchara without sugar? Sugar balances the tangy vinegar. You can reduce it slightly, but omitting it entirely may affect the flavor profile.
- How do I know if my Atchara has gone bad? Look for signs like an off smell, mold, or cloudy liquid. Always store properly to avoid spoilage.
- Can I freeze Atchara? Freezing is not recommended as it can alter the texture of the vegetables, making them less crisp.
- Where can I find green papaya? Green papaya is available at Asian grocery stores or some supermarkets. Choose firm, unripe ones.
- Is Atchara gluten-free? Absolutely—this recipe(Atchara with Green Papaya) is naturally free of gluten since it doesn’t include any wheat-derived ingredients..
Related
please don’t forget to leave a review