ATCHARA/PICKLED PAPAYA

​​Atchara is a pickled condiment made from grated unripe papaya that is very popular in the Philippines. This is often served as a side dish for fried or grilled foods. Perfect for Daing na Bangus or Fried Marinated Milk Fish. 
I have made papaya in the past and I thought of making another batch since my papaya tree bore fruits this year. It's also perfect for me to write an updated blog for this amazing Filipino favorite condiment.
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Aside from making Atchara to make use of green papaya, it's also great to use it when cooking Chicken Tinola as a replacement for chayote. In the future I plan to make Papaya Salad. A delicious appetizer in Thai restaurants. 
Anyway, this process of making Atchara is a great way if you would like to extend the shelf life of this amazing condiment.
It is by quickly boiling the vegetables with the syrup. Why? If you just add the bell pepper, even if the atchara has vinegar, it will easily spoil and you do not want that. 

There are actually 3 Steps to dehydrate the green papaya: 

1. Combine grated papaya and salt. Let it sit for an hour or until papaya begins to release liquid. 
2. Combine water, grated papaya and salt. Soak for an hour or even up to  2 days. 
3. Combine grated papaya and salt. Let sit in the fridge overnight. ​

You can use any of the above methods. They all work just fine :)
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If you have any questions or have tried this recipe, the comment section is available below and I will respond as soon as I can. Enjoy!

ATCHARA RECIPE

Ingredients:

• 4-5 cups water
• 1 large green papaya or 3 cups when grated 
• 1-1/2 cups white vinegar
• 1-1/4 cups sugar
• 2-3 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 1/3  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 

video tutorial

Procedure:

• In a large bowl, combine water, 2 tbsp salt and grated papaya. Soak for about 1 hour or longer is better.  Drain and rinse in cold water. 
• Place some grated papaya in a cheesecloth and squeeze firmly to release juices. Transfer the squeezed papaya in a large bowl and set aside.
• In a saucepan 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.
• Enjoy!

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RECIPE NOTES:

• 3 Steps to dehydrate the papaya: 

1. Combine grated papaya and salt. Let it sit for an hour or until papaya begins to release liquid. 
2. Combine water, grated papaya and salt. Soak for an hour or even up to  days. 
3. Combine grated papaya and salt. Let sit in the fridge overnight. 

• A quick boiling of the vegetables especially the bell pepper will make your atchara last longer. Even if it has vinegar, the bell pepper will cause it to spoil easily. With this process, your atchara can last even more than 1 year in the refrigerator. 
• Make sure to sterilize the jars before using and storing your Atchara.  Sterilizing the jars is a crucial part of preserving to remove any bacteria, yeast or fungi thus protecting the food you put in a jar and extends its shelf life.

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