Atchara Recipe (Easy Filipino Pickled Papaya)

Have you ever struggled to find the perfect jar of Atchara with just the right balance of sweetness and tang? Sometimes, the best way to ensure your food is perfect is by making it yourself, and that’s exactly what I’m here to help you with! Let me teach you how to recreate this classic Filipino appetizer, Atchara, made with pickled green papaya and a medley of other delicious ingredients. By following this comprehensive guide, you’ll be able to master this delightful dish and impress your family and friends with your culinary skills.

What is Atchara?

If you’ve yet to try this simultaneously sweet and sour dish, you’re in for a delightful surprise. Atchara boasts a unique flavor profile that can elevate any meal. It features a sharp, tangy taste from the vinegar, balanced by a strong sugary sweetness. Most people enjoy Atchara as a side dish because it effectively cleanses the palate after a flavorful meal, a quality known in Filipino as “pantanggal umay.”

Beyond its palate-cleansing properties, Atchara enhances your dining experience with its vibrant mix of ingredients. The combination of red bell peppers, papaya, and carrots provides a satisfying texture, making it a perfect addition to any meal. This pickled appetizer is not only a treat for the taste buds but also a feast for the eyes with its colorful presentation. But to achieve this culinary magic, we need a specific set of ingredients. Let’s dive into what you’ll need to make this classic dish!

Atchara Ingredients

To make our classic Atchara, you’ll need:

• Green Papaya: 3 to 4 lbs., julienned
• Carrots: 2 medium-sized, julienned
• Onion: 1 large, thinly sliced lengthwise
• Garlic: 10 cloves, thinly sliced
• Red Bell Pepper: 1 large, cut into strips
• Peppercorn: 2 tablespoons, whole
• Ginger: 1 knob, julienned
• White Vinegar: 2 cups
• Granulated Sugar: 1 ⅓ cups
• Raisins: 2 small boxes
• Salt for Dehydrating Papaya: ¼ cup
• Salt for Brine/Syrup: 1 ½ teaspoons

With all ingredients ready, let’s start making Atchara!

How to Make Atchara

Step 1: Dehydrating the Papaya

In a large bowl, mix the julienned papaya with ¼ cup of salt. Ensure the salt is evenly distributed, then cover the bowl and refrigerate overnight. This process is crucial for dehydrating the papaya. The salt draws out excess moisture, resulting in a firmer and crunchier texture, which is essential for a good Atchara.

Step 2: Rinsing the Papaya

After refrigerating, place the papaya in a colander or strainer and rinse under running water to remove the excess salt. Transfer the rinsed papaya to a cheesecloth (or any clean cloth) and squeeze out all the liquid. Repeat until the papaya is dry. This step ensures that the papaya is not too salty and maintains its crispness.

Step 3: Combining the Atchara Ingredients

Transfer the dehydrated papaya to a large bowl. Add the julienned carrots, sliced garlic, ginger, onions, whole peppercorns, red bell pepper strips, and raisins. Mix well to ensure all ingredients are evenly distributed. The combination of these ingredients not only adds flavor but also enhances the visual appeal of the Atchara.

Step 4: Creating the Syrup

In a saucepan, heat the white vinegar until it begins to boil. Add the granulated sugar and 1 ½ teaspoons of salt, stirring until dissolved. Once the syrup is well mixed, turn off the heat and let it cool until it’s safe to handle. The vinegar and sugar mixture is the backbone of the Atchara, providing the essential sweet and sour flavor.

Step 5: Refrigerating the Atchara

Place the mixed vegetables and spices into sterilized airtight jars. Pour the cooled syrup over the mixture, ensuring everything is well-submerged. Seal the jars tightly and refrigerate for 5 days to a week, allowing the flavors to meld and the texture to develop perfectly. The pickling process in the refrigerator helps to infuse the flavors, resulting in a harmonious blend of sweet, sour, and spicy notes.

How to Serve Atchara

Once your Atchara is ready, remove the jar from the fridge. You can serve it directly from the jar or transfer it to a serving plate. Atchara pairs wonderfully with your favorite fried and grilled dishes, adding a refreshing contrast to rich and savory flavors. It is a versatile side dish that can complement a wide range of meals, from simple fried fish to elaborate barbecues.

How to Store Atchara

Store your Atchara in an airtight jar in the refrigerator. Properly stored, it can last for about 2 months, allowing you to enjoy this tangy treat whenever you desire. The long shelf life makes it a convenient condiment to have on hand, ready to enhance your meals at a moment’s notice.

Conclusion

Atchara is a beloved Filipino appetizer, known for its sweet and sour profile and versatility. It’s a perfect companion to fried dishes like crispy pata, longganisa, tocino, and lechon manok. The vibrant mix of ingredients and flavors makes it a standout addition to any meal. Now that you know how to make this delightful dish, you can bring a touch of Filipino cuisine to your next family gathering. For more Filipino recipes, feel free to explore the Panlasang Pinoy website, and if you have any questions, leave them in the comments section. I’ll be happy to help!