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.
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