A traditional condiment in Filipino cuisine, Atchara (also known as Atsara) is the perfect accompaniment to grilled meats, Filipino breakfasts, and really just about anything you think would be good with a little sweetness and tang on the side! Green papaya is the star of the show here, with carrots, red bell pepper and other aromatics rounding out the texture and flavor.
Most recipes call for grating the papaya, but I prefer a julienne cut. It does take a little extra time, but I like practicing my knife skills. If you prefer to save time and grate it, that's fine! But definitely do not skip the step for extracting the liquid. Also, feedback from my husband is that he'd prefer the peppercorns be crushed instead of left whole - that is also up to you! They are there to add flavor to the liquid, and I just avoid actually eating them!
Best prepared a day in advance.
Fills a 4 cup jar.
Ingredients
4 cups green papaya, peeled, seeds removed, then julienned or grated
1 Tbsp + 1 tsp sea salt, divided
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 medium red onion, thinly sliced
4 garlic cloves, peeled and thinly sliced
1" piece of fresh ginger, peeled and julienned
2 cups distilled white vinegar
1 1/4 cup granulated white sugar
1 Tbsp peppercorns
Directions
In a bowl, combine the julienned papaya and 1 Tbsp of sea salt. Gently toss to coat the papaya with the salt. Cover and refrigerate for 1 to 2 hours.
Meanwhile, prepare the pickling solution. In a saucepan, combine the vinegar, sugar, and the remaining 1 tsp of sea salt. Bring to a simmer. After 15 minutes, add the garlic, onion, ginger, and peppercorns and simmer for another 2 minutes. Remove from heat and let cool.
Transfer the salted papaya to a cheese cloth or white tea towel and gently squeeze as much liquid out as you can. Discard the liquid.
Place the papaya, carrot and bell pepper in a bowl and toss to combine.
Once the pickling solution has cooled, use a slotted spoon to transfer the solids to the bowl with the other vegetables. Toss to combine. Transfer this to a 4 cup glass jar, then pour in the pickling solution, making sure to submerge the vegetables.
Keeps in a glass jar for 3 months in the fridge, as long as the contents remain submerged in the pickling solution.
Visuals
A bit of an odd shape for a green papaya ... they are usually more oblong!
The green papaya cut in half.
Check out the seeds! (To be honest, they actually kind of freak me out. Is it just me??)
Do you see why I prefer a julienne cut? It's just so pretty!
Red bell pepper and carrots, also julienned.
Look at all of the liquid extracted from the salted papaya!
This is the vinegar I like to use for the pickling solution. My mom always had this stuff in our pantry when I was growing up, so it's the only one I use for this!
Sweet and tangy goodness.
Perfect with Filipino Pork BBQ.
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