Go Back
+ servings
Atcharang Papaya
Print Recipe
5 from 2 votes

Atchara (Papaya)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12
Author: Vanjo Merano


  • 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


  • 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!


Serving: 12g