Atchara Recipe

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​​Atchara is a pickled condiment made from grated unripe papaya that is very popular in the Philippines. This dish is often served as a side dish for fried or grilled foods. 

​I was inspired to make an Atchara because I have a tree in my yard that bore a couple of papaya fruits. Let me show you a photo below.

 
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Yes, that is my papaya tree. I could probably make a year supply of Atchara if I will use all of them. Or maybe I can sell my homemade Atchara. Why not? Right? You can too, after you try this recipe.
​Ooops, just a tip, if you have a papaya tree, aside from eating them ripe, you can also use the unripe one when cooking CHICKEN TINOLA as a replacement for the sayote or chayote. ​
Here below, I have everything set up. Ingredients you already have in your kitchen.
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​The process itself is very easy except of course only when grating the papaya and squeezing the juice out to release the sap because it is really a challenge but once you have everything ready, you will be amazed how easy it is make this. A condiment that you will enjoy or even store in your fridge for months of even a year. Why did I say that? Because the procedure I am sharing with you is the best way to make it. You have to cook the vegetables with the syrup because if you don't, even if it has vinegar, it will easily spoil. I have read once it is due to the vegetables, especially the bell pepper. ​
​​Simple process here, you just cook the ingredients and combine it with the grated papaya while the syrup is still hot. Then transfer to an air tight containers and let it cool down before closing the lid. Oh I found a nice bottle containers sitting in my kitchen cabinets. Also check my Amazon link for jar choices. A good idea as Christmas gift or when selling it. ​
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Cute little jars in the fridge :)

​​INGREDIENTS:
  • 1 large papaya or 3 cups grated unripe papaya
  • 1  1/2 cups white vinegar
  • 1  1/4 cup sugar
  • 2 tbsp salt + 1 tsp salt
  • 1/2 tsp ground black pepper black pepper
  • 4-6 cloves garlic, chopped
  • 1/3 cup carrots, julienned or slice into tiny strips
  • 1 small or 1/4  cup red onion, thinly sliced
  • 1 thumb sized ginger, thinly sliced
  • 1 small or 1/3 cup red bell pepper, julienned or slice into tiny strips
  • 1/4 cup raisins 

Watch me how I made this Atchara ;) 

INSTRUCTIONS:
  • In a bowl, combine grated papaya and 2 tbsp salt. Allow to sit for about 1 hour.
  • Place some grated papaya in a cheesecloth and squeeze firmly to release liquids.
  • Transfer the squeezed papaya in a bowl and set aside.
  • In a sauce pan, over medium heat, make the syrup by heating the vinegar.
  • Let it boil then add sugar, 1 tsp salt and pepper. Mix well and cook for about 2 minutes or until the sugar and salt are dissolved.
  • Add the vegetables. Bring to boil and cook vegetables for 1 minute.
  • Remove from heat then pour the hot syrup directly into the papaya.
  • Add raisins and toss gently to combine.
  • Cool a bit and transfer the Atchara to the sterilized jars. 
  • Refrigerate for 1 to 2 days to allow flavors to develop before serving.
  • Serve it with your favorite fried fish or grilled foods.
​Also try my two other condiments Ensaladang Talong and Ensaladang Labanos that are best for fried and grilled foods as well. 
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​​Hi, Janette here!
Let me know what you think about this recipe.
​Leave a comment below.
Thanks! 

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