Easy Atchara recipe to make a delicious side dish from young papaya. Crunchy papaya with other vegetables pickled in balanced sweet and sour brine. Serve it with your favorite fried or grilled dishes for a hearty meal!
Nothing beats atchara papaya as a side for crispy pata or lechon pork belly! This is my favorite tandem when I get invited to fiestas or any get together. It’s a great side dish that balances out the saltiness of fried, or grilled food. At home, I make a few bottles using this pickled green papaya recipe just in case cravings strikes.
Atchara, taste of fiesta in a jar.
That is what it reminds me every time I pop open a jar of atchara. Probably because I had my first taste of this pickled papaya as a kid in a town fiesta. Pickling started in India and the atchara in the Philippines is usually made from unripe Papaya.
To pickle produce, you’ll need a pickling solution such as vinegar, sugar, and salt. You then placed the mixture in an airtight container and kept unrefrigerated. Once you open it though, better keep it chilled to maintain its flavor.
What else can I pickle?
You can pickle any vegetables you fancy! Here are a few suggestions: cucumbers, green beans, radishes, jalapenos, and cauliflower. Aside from this atchara recipe, you can also try my atcharang ampalaya or pickled bitter gourd.
What vinegar is best for pickling?
Aside from cooking and baking, vinegar makes a great base for crafting a wide array of quick pickles. Pickle recipes usually makes use of distilled white vinegar. But you can also use cane vinegar, palm vinegar, or any cooking vinegar you have on hand.
Some tips for an amiable experience.
I like storing atchara in recycled glass jars with lids that I keep in case a need arises. You can also use any airtight container you have sitting in your kitchen.
For best results, ferment the atchara for a minimum of 24 hours or overnight before consuming.
If you want your atchara with a bit of kick, try throwing in some chili or jalapeno.
When properly stored, atchara can last at least one to two months in the fridge.
The secret ingredient is always LOVE
Other side dish you may also like:
Cauliflower rice tabbouleh — great for serving as a side salad or main dish. A welcome addition to your weeknight dinner rotation.
Lumpiang ubod slathered with lumpia sauce and topped with crushed peanuts is insanely delicious!
P.S. Elevate you favorite fried or grilled dishes with a side of atchara! Adieu MIA
Atchara Recipe (Pickled Green Papaya)
- 1200 grams green papaya julienned or grated
- 2 large carrots julienned
- 1 knob ginger julienned
- 1 large onion sliced thinly
- 6 cloves garlic crushed then slice thinly
- 1 large green bell pepper julienned
- 1 large red bell pepper julienned
- ¼ cup raisins
- 1 cup brown sugar or white sugar
- 5 cups vinegar
- 4 tbsp salt to dehydrate papaya
- 4 tbsp vinegar to use when squeezing papaya in a cloth
- Pour-in the vinegar and sugar in a medium pot and bring to a boil. When sugar dissolves, remove from heat and let it cool down. Set aside.
- In a large bowl, place the grated/julienned papaya and add salt then mix until well incorporated. Let the papaya and salt mixture sit for a minimum of 30 minutes for the papaya juice to release.
- Using cheesecloth (or clean kitchen towel) place papaya in batches and squeeze until all the liquid comes out and place squeezed papaya in another bowl.
- You'll notice that the grated papaya is clumped up so loosen using your hands then pour 4 tbsp. vinegar and mix to incorporate.
- Place the papaya in cheesecloth again and squeeze until all liquid is extracted. Place the papaya in the bowl and add the vinegar syrup, stir to incorporate.
- Mix in the garlic, ginger and onion. Then add carrots, bell peppers and raisins. Mix then taste to adjust sweetness and sourness if needed.
- Place the atchara in a sterilized airtight jar or any airtight container. Let ferment for a minimum of 24 hours or overnight in room temperature on in the refrigerator.
- Serve cold with you favorite fried or grilled dishes. Bon appetit!