Tangy and refreshing, Atchara, a Filipino pickled papaya condiment, adds a delightful crunch and bright flavor to grilled and fried dishes.
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Atchara's charm lies in its simplicity—just shred green papaya, mix with a tangy-sweet pickling liquid, and wait.
Loved across Filipino kitchens, it's an easy-to-make condiment that elevates any dish. Why not give it a try?
Jump to:
- What is Atchara?
- Why Green Papaya?
- What is the Purpose of Atchara?
- Ingredients
- How to Make Atchara Papaya : Step by Step
- Atchara Variations
- Equipment Needed
- What Are the Best Pair for Atchara?
- How Long Does Atchara Last?
- Top Tip
- Recipe FAQs
- Other Sides or Condiments
- Recipe Card
- Atchara (Filipino Pickled Green Papaya) Recipe
What is Atchara?
Atchara, also known as atsara or achara, is a beloved condiment in Filipino cuisine. Made with crisp, shredded green papaya, it brings a delightful sweet-tart punch and refreshing crunch to any dish.
Its origins trace back to Indian pickles called achar, brought over by way of Malay influence. Over time, the Filipinos adapted it using local ingredients like green papaya, creating this unique and flavorful accompaniment.
Why Green Papaya?
Green papaya is preferred for making Atchara due to its firm texture and neutral flavor, which allows it to absorb the pickling flavors well without becoming mushy. Additionally, green papaya contains enzymes that aid in the pickling process, resulting in a crunchy and vibrant final product.
What is the Purpose of Atchara?
Atchara serves several purposes in Filipino cuisine:
- Flavor Enhancement: Its tangy-sweet flavor profile adds a burst of acidity and complexity to dishes, enhancing their overall taste.
- Texture Contrast: The crunchy texture of Atchara provides a contrast to softer dishes, adding a delightful crunch to each bite.
- Digestive Aid: Some believe that the fermentation process of Atchara can aid in digestion due to the presence of probiotics.
- Preservation: Historically, Atchara was made to preserve excess green papaya, allowing it to be enjoyed long after the papaya season ended.
Ingredients
Let's make your Atchara sing with flavor! Here's why each ingredient is chosen:
- Shredded Papaya: Provides the crisp and refreshing base for Atchara.
- Vinegar: Adds tanginess and acidity to the pickling liquid,
- Sugar: Balances out the acidity of the vinegar with a touch of sweetness
- Salt: Helps draw out excess moisture from the papaya, ensuring it stays crisp and crunchy.
- Garlic: Provides a savory depth of flavor and aromatic notes
- Onion: Adds a subtle sharpness and complexity to the flavor profile,
- Carrots: Offer vibrant color and additional crunch to the dish
- Raisins: Bring a touch of natural sweetness and a burst of flavor to the Atchara
- Bell Peppers: Introduce a pop of color and a mild, slightly sweet flavor. Use red bell pepper or green bell pepper.
- Peppercorns: Infuse the pickling liquid with subtle spicy undertones, adding a gentle kick to each bite of Atchara.
See recipe card for quantities.
How to Make Atchara Papaya : Step by Step
- Shred Papaya: Start by peeling and removing the seeds from the green papaya. Then, using a grater or a mandoline slicer, shred the papaya into thin strips. You can also use a knife to julienne the papaya if preferred.
- Salt and Squeeze Papaya: Place the shredded papaya in a large bowl and sprinkle it with salt. Massage the salt into the papaya thoroughly, then let it sit for about 30 minutes to an hour. Afterward, rinse the papaya under cold water to remove excess salt, then squeeze out any excess moisture using your hands or a clean kitchen towel.
- Combine All Ingredients: In a separate mixing bowl, combine the papaya, garlic, onion, carrots, raisins, bell peppers, and whole peppercorns. Mix everything together until evenly distributed.
- Add the Brine: In a saucepan, heat vinegar and sugar over medium heat until the sugar completely dissolves, stirring occasionally. Once the sugar has dissolved, pour the hot brine over the papaya mixture in the bowl. Stir well to ensure all the ingredients are coated with the brine.
- Store in a Jar: Transfer the Atchara mixture into clean, sterilized jars, pressing down gently to remove any air bubbles. Seal the jars tightly with lids and store them in the refrigerator for at least 24 hours to allow the flavors to develop before serving.
Atchara Variations
Besides the traditional Atchara made with green papaya, there are several other types of Atchara that are popular in Filipino cuisine:
- Spicy Atcharang Papaya: Using the same ingredients, you can add a spicy twist by incorporating chili peppers such as Thai red chilies or jalapenos for an extra kick.
- Atcharang Ampalaya: This variation of Atchara features bitter melon (ampalaya) as the main ingredient. Bitter melon is thinly sliced and pickled in a sweet and tangy vinegar solution, similar to traditional Atchara.
- Atcharang Labanos: Labanos, or daikon radish, is used to make this variation of Atchara. The daikon radish is shredded or thinly sliced and pickled in vinegar with garlic, onion, and other spices. Atcharang Labanos has a crisp texture and a slightly milder flavor compared to Atchara made with green papaya.
- Atcharang Ubod: Ubod, or heart of palm, is the main ingredient in this variation of Atchara. The ubod is thinly sliced and pickled in vinegar with carrots, bell peppers, and other aromatics. Atcharang Ubod has a delicate flavor and a tender texture, making it a refreshing and crunchy side dish.
- Atcharang Talong: Eggplant (talong) is used to make this variation of Atchara. The eggplant is sliced into thin strips and pickled in vinegar with garlic, ginger, and chili peppers. Atcharang Talong has a unique flavor with a hint of smokiness from the grilled or roasted eggplant.
These variations of Atchara showcase the diversity of Filipino pickled dishes, each offering its own distinct flavor profile and texture. Feel free to explore these different types of Atchara and find your favorite!
Equipment Needed
All you really need to make Atchara are a grater or mandoline slicer to shred the green papaya and a clean jar with a lid to store the finished product. Everything else, like a knife, cutting board, mixing bowls, saucepan, and measuring spoons, are likely already found in your kitchen. So, grab those two key tools, and let's get pickling!
What Are the Best Pair for Atchara?
- Pork BBQ - The smoky, savory flavor of grilled pork skewers is wonderfully complemented by a sweet and zesty side.
- Fried Bangus (Milkfish) - This crispy, fried fish gets a fresh flavor boost with a tangy accompaniment.
- Chicken Inasal - The savory and slightly tangy grilled chicken is balanced beautifully by a refreshing side.
- Lechon Kawali - The crunchy, juicy pork belly pairs excellently with a zesty and sweet counterpart.
- Fried Tilapia - Mild and crispy, this dish gets a delightful pop of flavor from a pickled garnish.
- Longganisa (Sweet Sausage) - The sweet and savory sausage benefits from a side that cuts through its richness.
- Tocino - The caramelized sweetness of tocino is enhanced by a bright and tangy partner.
- Crispy Pata - This indulgent pork dish is lightened up with a sharp, palate-cleansing contrast.
- Kare-Kare - The nutty richness of this peanut stew is balanced by a sweet and vinegary addition.
- Grilled Liempo (Pork Belly) - The charred, savory slices are taken to the next level with a bright and flavorful side.
- Embutido - This sweet and savory meatloaf becomes more dynamic with a tangy accent.
- Lumpiang Shanghai - Crispy spring rolls are perfectly complemented by a side that adds a refreshing crunch.
- Sisig - This sizzling favorite becomes even more exciting with a hint of sweetness and acidity.
- Adobo - The savory, umami flavors of this classic dish pair well with a side that adds brightness.
- Grilled Tilapia - The smoky flavor of grilled fish gets a perfect balance with a sweet and tangy accent.
- Beef Tapa - The savory, cured beef of this breakfast favorite is enhanced by a refreshing sidekick.
How Long Does Atchara Last?
When stored properly in an airtight container in the refrigerator, Atchara can typically last for several weeks to a few months. However, its shelf life can vary depending on factors such as the acidity of the pickling liquid, the cleanliness of utensils used for serving, and the storage conditions. It's always best to use your discretion and inspect the Atchara for any signs of spoilage before consuming it.
Top Tip
Ensure that the shredded green papaya is properly drained of excess moisture before mixing it with the pickling liquid.
This step helps maintain the crunchiness of the papaya and prevents the Atchara from becoming too watery.
Additionally, allowing the Atchara to marinate for at least a day or two in the refrigerator before serving enhances the flavor development.
Recipe FAQs
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Atchara typically has a tangy-sweet flavor with a hint of acidity from the vinegar used in the pickling process. It also carries subtle notes of garlic, ginger, and other spices, depending on the recipe. The taste can vary slightly depending on the specific ingredients and proportions used, but overall, Atchara offers a refreshing and vibrant flavor profile that complements a wide range of dishes.
No, Atchara is not the same as sauerkraut. While both are types of pickled vegetables, Atchara is a Filipino condiment made from green papaya, typically pickled in vinegar with spices, offering a tangy-sweet flavor. Sauerkraut, on the other hand, is a German dish made from fermented cabbage, resulting in a sour flavor due to lacto-fermentation. They differ in ingredients, flavor profiles, and culinary origins.
Atchara and kimchi are both pickled or fermented vegetable dishes, but they originate from different culinary traditions. Atchara is a Filipino condiment made with green papaya and pickled in vinegar, while kimchi is a Korean dish made from fermented cabbage or radishes with spices like chili peppers and garlic.
Other Sides or Condiments
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Recipe Card
Atchara (Filipino Pickled Green Papaya) Recipe
Equipment
- 1 clean mason jar/s with lid
- mandoline slicer or grater
Ingredients
- 1.5 pounds Papaya - about 1 small papaya shredded
- 1 cup White Vinegar Cane vinegar
- ¾ cup White sugar
- 1 teaspoon Salt 1
- 4 cloves Garlic sliced
- ¼ whole Onion sliced
- 1 Small Carrots julienned or flower-shaped
- ¼ cup Raisins
- half Bell Peppers julienned
- 2 teaspoon Peppercorns
Instructions
- Shred Papaya: Start by peeling and removing the seeds from the green papaya. Then, using a grater or a mandoline slicer, shred the papaya into thin strips. You can also use a knife to julienne the papaya if preferred.
- Salt and Squeeze Papaya: Place the shredded papaya in a large bowl and sprinkle it with salt.
- Massage the salt into the papaya thoroughly, then let it sit for about 30 minutes to an hour.
- Rinse the papaya under cold water to remove excess salt
- Squeeze out any excess moisture using your hands or a clean kitchen towel.
- Combine All Ingredients: In a separate mixing bowl, combine the papaya, garlic, onion, carrots, raisins, bell peppers, and whole peppercorns.
- Mix everything together until evenly distributed.
- Add the Brine: In a saucepan, heat vinegar and sugar over medium heat until the sugar completely dissolves, stirring occasionally.
- Once the sugar has dissolved, pour the hot brine over the papaya mixture in the bowl.
- Stir well to ensure all the ingredients are coated with the brine.
- Store in a Jar: Transfer the Atchara mixture into clean, sterilized jars, pressing down gently to remove any air bubbles. Seal the jars tightly with lids and store them in the refrigerator for at least 24 hours to allow the flavors to develop before serving.
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