Philippines Atchara
Atchara, also spelled achara or atsara, is a popular Filipino condiment made primarily from pickled unripe papaya, celebrated for its refreshing, tangy-sweet flavor and crunchy texture. Often served as a side dish, especially with grilled or fried meats such as pork barbecue or fried fish, atchara balances the richness of savory dishes with its vibrant acidity. To make atchara, green papaya is julienned and then pickled in a brine of vinegar, sugar, garlic, and sometimes ginger, resulting in a deliciously piquant flavor. The pickling mix also may include colorful additions such as carrots, bell peppers, and raisins, making atchara visually appealing as well as flavorful. This dish is rooted in the country’s history of preserving foods, and its sour-sweet profile reflects the Filipino love for blending contrasting flavors. Refreshing and zesty, atchara has become a staple in Filipino cuisine, cherished for its ability to enhance the taste and experience of hearty meals.
Recipe Servings: 6
+ 1 minute resting
Ingredients
- 1 green papaya, julienned
- 1 bell pepper, deseeded and julienned
- 1 carrot, julienned
- 2 tsp (10 ml) salt
- 1 cauliflower, cut into small florets
- 1 ginger root, julienned
- 5 shallots, peeled
- 3 Tbsp (45 ml) coarse salt
- 3 cups (720 ml) vinegar
- 1½ cups (150 g) sugar
Directions
- Combine papaya, bell pepper, carrot, salt, tossing to combine.
- Let fruit and vegetables rest for 60- minutes.
- Drain and dry fruit and vegetables thoroughly.
- Blanch and drain cauliflower.
- Combine papaya, bell pepper, carrot, cauliflower, ginger, and shallots in a bowl or sterilized jar.
- Combine coarse salt, vinegar, salt, and sugar in a non-reactive pot.
- Bring mixture to a boil and cook for 2 minutes.
- Pour sauce into bowl or jar over vegetables.
- Seal bowl or jar and refrigerate until needed.
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