AI-generated image
Atchara (pickled green papaya)
Crisp shreds of green papaya, carrot and ginger in sweet cane vinegar, the sharp side for fiesta roasts
No town fiesta table in the Philippines is complete without a jar of atchara set beside the lechon, fried chicken and rich stews, because its sweet-sour crunch is what keeps people going back for another plate. Green papaya is grated, salted and squeezed, then packed with carrot, ginger, garlic and pepper under a hot brine of cane vinegar and sugar. Made a few days ahead and kept in the fridge, it is also the jar families bring as a small gift when they visit relatives for the fiesta. Serve it with any grilled or roast meat, fried fish or a plate of rice and eggs. Chef's tip: pick a papaya that is fully green and hard; even a little yellow means soft, sweet flesh that turns limp in the jar.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the vegetables
- 1 ¾ lb green papaya1 small, peeled, seeded and coarsely grated
- 2 tbsp saltfor drawing out water
- 1 carrotcut in thin matchsticks
- ½ red bell peppercut in thin strips
- 1 ⅜ oz fresh gingerpeeled, cut in fine matchsticks
- 4 cloves garlicthinly sliced
- 4 shallotsthinly sliced
- 1 ⅜ oz raisins (optional)
For the brine
- 1 ½ cups cane vinegaror white wine vinegar
- 7 oz sugar
- 1 tsp salt
- 1 tsp black peppercorns
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toss the grated 1 ¾ lb green papaya with the 2 tbsp salt in a bowl and leave for 20 minutes, until a puddle of water collects and the shreds feel limp.
3 minStep 2: Meanwhile, put the 1 ½ cups cane vinegar, 7 oz sugar, 1 tsp salt and 1 tsp black peppercorns in a small pan and bring to the boil over a medium heat, stirring until the sugar dissolves, then take off the heat and let it cool.
5 minStep 3: Rinse the papaya under cold water, then squeeze it hard in a clean cloth, a handful at a time, until no more drips come out. Common mistake: squeezing only lightly; the leftover water dilutes the brine and the pickle turns soft and bland.
8 minStep 4: Mix the papaya with the 1 carrot, ½ red bell pepper, 1 ⅜ oz fresh ginger, 4 cloves garlic, 4 shallots and 1 ⅜ oz raisins, then pack tightly into clean, hot-washed jars.
6 minStep 5: Pour the cooled brine over until everything is covered, press down to release air bubbles and close the lids.
3 minStep 6: Refrigerate at least overnight before eating; the papaya stays crisp and the colours bright. Keep in the fridge and use within 4 weeks, always taking it out with a clean spoon.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does atchara (pickled green papaya) take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Lumpiang sariwaFresh vegetable spring rolls
Lumpiang sariwa ('fresh lumpia') is the unfried cousin of the crisp Filipino spring roll, served at fiestas, family gatherings and as a substantial afternoon merienda around Manila and the Tagalog provinces. A thin, soft egg crepe is wrapped around a lettuce leaf and a warm sauté of sweet potato, jicama, carrot, green beans, cabbage and tofu, then covered in a glossy brown garlic sauce and a shower of crushed peanuts. In Negros the filling is heart of palm (ubod) instead. It is eaten with a knife and fork, or carefully by hand. Chef's tip: make the crepes thin enough that you can almost see light through them; thick ones turn rubbery and hide the filling.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian