Atchara (Papaya)

Atchara or Atcharang Papaya is an appetizer made from pickled green papaya. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper.

This is probably the most famous appetizer in the Philippines because every region seems to have their own version. This sweet and sour tasting appetizer is usually served with fried dishes such as fried tapa, longganisa, tocino, and even lechon manok. In addition, this can also give life to dull dishes.

Try this Atcharang Papaya recipe. Let me know what you think.

Atchara Papaya

Atcharang Papaya Recipe


  • 3 to 4 lbs green papaya, julienned
  • 2 medium sized carrots, julienned
  • 1 large onion, thinly sliced lengthwise
  • 10 cloves garlic, thinly sliced
  • 2 tbsp whole peppercorn
  • 1 large red bell pepper, cut into strips
  • 1 knob ginger, cut into thin strips
  • 1/4 cup salt (to dehydrate papaya)
  • 1 1/2 tsp salt (for the brine or syrup)
  • 2 cups white vinegar
  • 1 1/3 cups granulated sugar
  • 2 small boxes raisins

Watch the cooking video:

Cooking Procedure

  1. Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed.
  2. Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).
  3. Place the julienned papaya in a colander or strainer then rinse with running water.
  4. Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
  5. Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins
  6. Heat the saucepan and pour-in the vinegar and bring to a boil.
  7. Add the sugar and 1 1/2 tsp salt then stir until well diluted
  8. Turn of the heat and allow the syrup to cool down until temperature is low enough to handle.
  9. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
  10. Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).
  11. Serve cold with fried dishes. Share and Enjoy!

Number of servings (yield): 12


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  1. Covina says:

    Mine has been in the refrigerator for several months now and it keeps getting better and better. I absolutely love it and am very stingy with it. It would make a great gift but I don’t have enough to share with someone who may not appreciate it as much as I. I am making a new batch today so maybe I can share with someone later. We always use it on barbecue pork instead of cole slaw.

  2. Arlee says:

    hi, can i use ground black pepper instead of whole peppercorn?

  3. Hi Darling,

    just want to say thank you for all your effort and talent that you share with phil am.and i really love filipino foods and glad that i found your site… love all your recipe and vedios.thnx….keep up and stay cool..

  4. how many bottles of atchara does your recipe yield? I see that the bottle you used is a medium size bottle..Thanks for the recipe..was wondering if you can make an ampalaya salad like the one they serve at Josephine’s restaurant in Philippines? the ampalaya doesnt taste bitter at all..all the best..Chat 😀

  5. durianct says:

    Really love to watch and get your recipes. Easy to follow and you have plenty of inputs. This Atchara recipe is perfect but to eat it at once I cook the mixed papaya and other vegetables into the brine solution syrup…that way you can use and eat your atchara at once with any fried dish..hope you like my contribution…thank you..

  6. tsk tsk tsk tsk I need to wait five days to taste my atchara……

  7. hmmmmmmmmmmmmmm so very delesious

  8. Atchara is best for fried foods. :-)

  9. mmmmm stalap, stalap ng achara! lamat po!

  10. thanks to all your videos. I really learned a lot.

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