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.
Atchara (Papaya)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
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
Serving: 12g
Liwanag says
October 29, 2009 at 7:15 ammmmmm stalap, stalap ng achara! lamat po!
Panlasang Pinoy says
October 29, 2009 at 7:08 pmYW Liwanag 🙂
Rocky Garcia says
October 31, 2009 at 5:09 amAtchara is best for fried foods. 🙂
Marilee says
February 15, 2012 at 2:28 pmIt’s great to find smnoeoe so on the ball
gingging says
November 2, 2009 at 5:44 pmhmmmmmmmmmmmmmm so very delesious
SHEN says
November 3, 2009 at 10:06 pmtsk tsk tsk tsk I need to wait five days to taste my atchara……
Panlasang Pinoy says
November 4, 2009 at 8:52 pmDon’t worry Shen, its worth the while 🙂
durianct says
June 30, 2010 at 8:49 pmReally 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..
chat says
March 12, 2011 at 11:30 amhow 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 😀
jv says
January 17, 2012 at 2:09 pmthanks to all your videos. I really learned a lot.
Nerissa Penas knott says
March 6, 2012 at 1:33 pmHi 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..
Arlee says
March 14, 2012 at 1:46 pmhi, can i use ground black pepper instead of whole peppercorn?
Covina says
January 6, 2014 at 8:01 amMine 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.
Rita says
August 4, 2015 at 6:45 pmCan 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.
Cathy says
September 7, 2015 at 9:29 pmHello, what will happen if you don’t dehydrate the papaya? Ty
Vanjo Merano says
September 7, 2015 at 10:44 pmHi 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.
nj cayago says
August 20, 2016 at 12:13 amThank you for sharing… I think this is perfect match for my food business..
Ran Dee says
September 22, 2018 at 9:42 pmHello 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!