Atchara
Pickled Green Papaya
I think Atchara is Filipinos version of Kimchi, it’s a condiment that can be paired with many Filipino dishes like fried or barbeque dishes. Families and friends can make it together and it’s a fantastic gift to give a foodie!
I love making atchara, slicing the ingredients are somewhat relaxing as long as you are not so ocd with your julienne vegetables. Haha! Atchara is colourful and it keeps in the fridge for a long time. The minimum time you can pickle is a week, of course the longer you pickle the better.
It goes great with Lechon (slow roasted pork), Fried fish, Rellenong Manok or Bangus (stuffed chicken or milk fish), Fried chicken or Pork, Daing or Buwad (salted fish) and many fried or dry dishes BUT my personal favourite to pair it with is Humba (braised pork belly)…I know it’s weird but it goes trust me! This is an all rounder condiment and a must have in Filipino meals.
Ingredients
Instructions
In a large bowl add green papaya and salt (2 tbsp) in a large bowl, spreading salt evenly. Leave it on the side for 10 minutes to dehydrate the papaya. Squeeze papaya dry using a cheesecloth and place it in another container or bowl.
Using a strainer rinse papaya with running water 2-3 times, squeezing them dry into a clean and dry container. Put it aside for later.
In a deep pan add vinegar and let it boil. Turn down the heat then add sugar and the rest of the salt. Let it simmer for 5 minutes until all of the salt is dissolved, stir occasionally then turn the heat off leaving it to cool on the side.
In the bowl add papaya, add carrots, bell peppers, garlic, onions, ginger and whole black pepper then mix well (add raisin and chili here too).
Place mixed vegetables in a sterilized airtight jar for pickling. Pour cooled vinegar mixture into the jar, put the lid and put it in the fridge. It can keep up to 3 months in the fridge. Enjoy this as a condiment for BBQ, fried dishes, Roast dishes and Salad.
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