Homemade Atchara: A Traditional Filipino Pickle Recipe

Ingredients

  • 2 large green papayas (approximately 5 lbs in total)
  • 1 tablespoon of salt
  • 2 large carrots, julienned
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 daikon radish, julienned
  • 2 inches fresh ginger, julienned
  • 1 head of garlic, minced
  • 1 large onion, thinly sliced
  • 1 cup of white vinegar
  • 1 cup of white sugar
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon of salt (additional)

Steps and instructions

  1. Peel the green papayas and remove the seeds. Using a grater or food processor, shred the papaya into thin strips.
  2. Place the shredded papaya in a large bowl, sprinkle with a tablespoon of salt, mix well, and set aside for at least 30 minutes. This step helps to extract excess water from the papaya.
  3. While the papaya is sitting, prepare the other vegetables. Julienne the carrots, bell peppers, daikon radish, and ginger. Thinly slice the onion and mince the garlic.
  4. After 30 minutes, squeeze the papaya to remove the excess water, then rinse thoroughly under cold water and squeeze again.
  5. Combine the papaya with the julienned vegetables, minced garlic, and sliced onion.
  6. In a saucepan, combine white vinegar, white sugar, whole black peppercorns, and the additional teaspoon of salt. Bring to a boil.
  7. Once boiling, pour this hot mixture over the combined vegetables. Make sure all vegetables are submerged in the pickling solution.
  8. Let it cool to room temperature, then transfer the atchara into clean, sterilized jars, making sure the vegetables are covered with the vinegar solution.
  9. Seal the jars and refrigerate for at least two days before consuming to let the flavors develop.
  10. Atchara can be stored in the refrigerator for up to a month.

Tools for making

  • Grater or food processor - For shredding the papaya into thin strips.
  • Large bowl - To soak and mix the shredded papaya with other ingredients.
  • Knife and cutting board - For julienning the carrots, bell peppers, daikon radish, and ginger.
  • Saucepan - To heat and boil the vinegar, sugar, and spices for the pickling solution.
  • Sterilized jars - For transferring the atchara and storing it in the refrigerator.

Recipe variations

  • Addition of pineapple chunks for a sweet and tangy twist
  • Replace green papaya with shredded green mango for a different flavor profile
  • Use a combination of different colored bell peppers for a visually appealing atchara
  • Add sliced chili peppers or chili flakes for a spicy kick
  • Experiment with different types of vinegar such as apple cider vinegar or rice vinegar
  • Include raisins or dried cranberries for a touch of sweetness
  • Add grated turmeric or turmeric powder for a vibrant yellow color
  • Replace the sugar with honey or maple syrup for a natural sweetener
  • Add toasted sesame seeds or crushed peanuts for added texture
  • Include other vegetables such as green beans, cauliflower, or cucumber for added variety

Recipe overview

Atchara, also known as pickled green papaya, is a traditional Filipino condiment often served with grilled or fried foods. This tangy and sweet side dish is a delicious way to balance out rich and savory dishes. Made primarily from unripe papaya, the recipe also includes a delightful medley of other vegetables such as carrots, bell peppers, and daikon radish, which are all pickled in a vinegar and sugar solution. Preparing Atchara involves shredding the papaya and other veggies, mixing them together, and then soaking them in a pickling solution. The pickled mix is then jarred and stored in the refrigerator for at least two days to allow the flavors to fully develop. This dish is not only flavorful, but also colorful and visually appealing. The recipe we will be following yields enough to fill several jars, making it perfect for sharing or storing. So, if you're ready to add a delicious and vibrant side dish to your meals, let's get started on making Atchara!

Common questions

  1. Can I use ripe papaya instead of green papaya? No, ripe papaya is not suitable for this recipe as it will yield a different texture and taste. Green papaya is firm and less sweet, providing the desired crunch and tanginess to the Atchara.
  2. How do I julienne the vegetables? To julienne the vegetables, first, cut them into long, thin strips. Aim for uniform thickness and length to ensure even pickling and a pleasing texture in the final dish.
  3. Can I adjust the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your taste preference. However, keep in mind that sugar plays a role in balancing the flavors and preserving the Atchara.
  4. Can I use a different type of vinegar? While white vinegar is commonly used in Atchara, you can experiment with other types of vinegar such as apple cider vinegar or rice vinegar. Just note that it may slightly alter the taste of the final product.
  5. How long does it take for the flavors to develop? It is recommended to refrigerate the Atchara for at least two days before consuming to allow the flavors to meld together and develop fully. However, for the best taste, waiting for a week is ideal.
  6. How should I store the Atchara? Store the Atchara in clean, sterilized jars with tightly sealed lids. Keep it refrigerated at all times to maintain its freshness and extend its shelf life.

Serving dishes and utensils

  • Grater - Used to shred the green papayas into thin strips.
  • Knife - Essential for julienning the carrots, bell peppers, daikon radish, and ginger.
  • Cutting board - Provides a stable surface for chopping and slicing the vegetables.
  • Large bowl - Used to hold and mix the shredded papaya with the other vegetables.
  • Saucepan - Required for boiling the pickling solution.
  • Sterilized jars - Used for storing the atchara after it has cooled.

Origin stories

Atchara, a delightful tangy pickled papaya dish, hails from the Philippines. This delicacy traces its roots back to the Spanish colonial period, a time during which pickling was a popular method of preserving food. The Spanish influence is evident in the name itself, as Atchara was derived from the Spanish word 'Achara.' This dish is traditionally served as an accompaniment to fried or grilled foods to balance the rich flavors. Despite the colonial influence, the Filipinos made this dish their own by using local ingredients such as green papaya and other native vegetables. This practice highlights the Filipinos' resourcefulness and their knack for creating vibrant dishes from simple, locally sourced ingredients. So, when you enjoy this sweet and sour delicacy, you're not just indulging in a delightful side dish, but also partaking in a rich cultural tradition that has spanned centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.