Atchara (Filipino Pickled Green Papaya)
Atchara is a Filipino pickled green papaya relish with carrots, raisins, and peppers in a sweet-tangy vinegar brine. About 30 minutes of active work, then a day or two in the fridge for the crunchy, homemade version that beats anything store-bought.
Servings: 8
Calories: 159kcal
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
- 1 thumb ginger julienned
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.1.5 pounds Papaya - about 1 small papaya
- Salt and Squeeze Papaya: Place the shredded papaya in a large bowl and sprinkle it with salt.1 teaspoon Salt 1
- 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, ginger, carrots, raisins, bell peppers, and whole peppercorns.1.5 pounds Papaya - about 1 small papaya, 4 cloves Garlic, ¼ whole Onion , 1 Small Carrots, ¼ cup Raisins, half Bell Peppers, 1 thumb ginger, 2 teaspoon 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.1 cup White Vinegar, ¾ cup White sugar
- 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.
Notes
- Squeeze the papaya completely dry before mixing, this is the single most important step for keeping it crisp for weeks instead of going soft.
- Check the seeds when buying green papaya: white seeds mean unripe and correct, dark seeds mean it's starting to ripen and won't hold its crunch as long.
- Use sterilized jars (boil for 10 minutes, air-dry, fill while still warm) for the longest shelf life.
- Make sure the brine fully covers the vegetables before sealing. Top up with extra brine (same sugar-to-vinegar ratio) if needed.
- Taste the warm brine before pouring and adjust to your preference, it's easier to fix now than after 24 hours in the jar.
- Ready to eat after 24 hours, but the flavor is noticeably better after 48.
- Store in the fridge for up to 6 weeks. For longer, room-temperature storage, process sealed jars in a water bath (boiling water, about 10 minutes).
- Always use a fresh, dry spoon each time you serve, this keeps it fresh longer.
Nutrition
Calories: 159kcal | Carbohydrates: 41.1g | Protein: 3.2g | Fat: 0.9g | Saturated Fat: 0.3g | Sodium: 215mg | Potassium: 417mg | Fiber: 7.4g | Sugar: 22.8g | Calcium: 138mg | Iron: 7mg
