Papaya atchara is the Filipino version of pickled green papaya. This is usually eaten along with fried or grilled foods. I think that chicken inasal is best with some papaya atchara on the side, so does grilled liempo.
This recipe for papaya atchara differs from the first version in terms of the ingredients used. I also shot a new video in HD format to provide you with a better viewing experience.
I used mason jars to store the atchara. These jars are reliable and are made for this purpose. The papaya can sometimes still be not soft enough after following this recipe. This is because it was probably thick or just really tough. If you are experiencing this, you can cook the atchara in the jar — all you have to do is arrange the jars in a deep and flat cooking pot (make sure that the jars are sealed), pour water unitl it reaches half the height of the jars, and boil it for 15 minutes in medium heat. Doing this can also prevent the garlic from turning blue.
Since spring is almost here, maybe you can so some grilled pinoy pork chop outside and have your homemade papaya atchara go with it. I hope that this recipe, tips, and video can be of help to you. If you have questions, let me know.
- 3 lbs shredded green papaya
- 1 medium carrot, thinly sliced
- 1 small red bell pepper, julienne
- ¾ cups raisins
- 1 head garlic, sliced
- 4 thumbs ginger, julienne
- 2 cups vinegar
- 1⅓ cups granulated white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 5 cups water
- 4 tablespoons salt
- Combine water and 4 tablespoons salt in a mixing bowl. Stir.
- Add the shredded papaya. Cover and place inside the refrigerator. Soak for 2 days.
- Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the cheesecloth while tightly holding one end. Continue to rotate until the papaya completely releases liquid. Do this more than once for better results.
- Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
- Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1 teaspoon salt. Mix well and cook for 1 to 3 minutes.
- Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the syrup.
- Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya and veggies and will make it a bit softer.
- Let it cool and then refrigerate, or simply store in a shelf in room temperature.
- Serve with Lechon Kawali and Crispy Pata.