Atchara (Papaya)
Atchara 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 Atchara recipe.
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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, peppercorn, 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 crispy pata, 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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Atchara (Papaya)
Ingredients
- 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
Instructions
- Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed.
- Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).
- Place the julienned papaya in a colander or strainer then rinse with running water.
- Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.
- Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole peppercorn, bell pepper, and raisins
- Heat the saucepan and pour-in the vinegar and bring to a boil.
- Add the sugar and 1 1/2 tsp salt then stir until well diluted
- Turn off the heat and allow the syrup to cool down until temperature is low enough to handle.
- Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup
- Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).
- Serve cold with fried dishes. Share and Enjoy!
Nutrition Information
Watch the cooking video:
Thelma says
I tried it. I didn’t wait 5 days for my first taste, but tried it right away. Ate some the next day. Crunchy and just the way I like it. Easy to make too. Thank you so much!
Vanjo Merano says
You are welcome. It goes well with fried or grilled food. What did you have it with?
Ran Dee says
Hello Vanjoe when i want to cook i usually visit your site and follow your menus. Good job and thank you for creating this site. More power!
nj cayago says
Thank you for sharing… I think this is perfect match for my food business..
Cathy says
Hello, what will happen if you don’t dehydrate the papaya? Ty
Vanjo Merano says
Hi Cathy, thanks for the question. What I meant when I said to dehydrate is to let the liquid out of the papaya. It will still be okay if you do not do this step. However, adding salt and the extra step will make the papaya less bitter.
Rita says
Can I preserve this recipe? Using canning jars and processing it till it seals? This way I don’t have to refrigerate it and will last for months.
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.
Arlee says
hi, can i use ground black pepper instead of whole peppercorn?
Nerissa Penas knott says
Hi Darling,
just want to say thank you for all your effort and talent that you share with us.im 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..
jv says
thanks to all your videos. I really learned a lot.
chat says
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 😀
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..
SHEN says
tsk tsk tsk tsk I need to wait five days to taste my atchara……
Panlasang Pinoy says
Don’t worry Shen, its worth the while 🙂
gingging says
hmmmmmmmmmmmmmm so very delesious
Rocky Garcia says
Atchara is best for fried foods. 🙂
Marilee says
It’s great to find smnoeoe so on the ball
Liwanag says
mmmmm stalap, stalap ng achara! lamat po!
Panlasang Pinoy says
YW Liwanag 🙂