This atchara recipe makes fresh, crunchy green papaya pickles with a sweet, garlicky brine. Anyone can make it at home. This atchara is a side dish that I would not eat with any Filipino bbq or boodle fight.
My tita Grace kept a few jars in her second fridge over the years so that she could be prepared for any occasion, such as a party or Sunday barbecue at home. She was so kind to offer jars of this stuff to my parents and me when we visited!
This recipe is very similar to Tita’s simple to follow recipe. It focuses on a sweet and simple brine.
About atchara recipe (green papaya pickles)
Atchara is also known as atsara, achara or atchar. It is a popular pickled condiment made from unripe green papaya. It was first influenced by Indian pickles (achar), which were brought to the Philippines by Malay influence (acar), another type of pickled condiments from Malaysia, Indonesia and Brunei.
Atchara is a pickle that contains a main ingredient of unripe green papaya. It also has a sweetened brine made from sugar. Atchara can be eaten with many Filipino dishes, such as chicken inasal & lechon belly. pork bbq grill skewers. Some breakfast foods, like sinangag or tocino, also include atchara. It can be paired with any fatty or salty meat, whether it is fried or roasted.
Many Filipino restaurants like Grill City will offer you atchara along with your bbq order. This is a great recipe to make at home, and it’s so easy!
Green papaya and other fillings
It may look similar to Vietnamese pickles (Đồ Chua), but it uses only daikons and carrots. The bulk of atchara is made from green, unripened papaya, and carrots. You can add other ingredients to make it even more delicious!
This recipe contains carrots, green bell Peppers, garlic, and other favorites. To spice it up, you can also add chile peppers. Tita Grace enjoys adding onions and jicama to her brine. You should be aware that red onions can cause your brine to turn red if they are added.
Kitchen tools
I like super thin atchara slices, and I don’t know if you do too. I used a mandolin that had a shredding attachment, safety gloves, and a mandolin to get the right size for the garlic, papaya, and carrots.
A food processor with a shredding attachment or a boxed grator can be used. However, it is much faster to use a mandolin. Because the green bell peppers had a tendency not to retain their shape, I used a knife.
Quick salting (vegetable degorging)
I add the liquid brine to the bell peppers, green papaya, and carrot jars. After mixing them, I sprinkle some salt on top and allow them to sit for 30 minutes on the counter. This helps to drain any liquid.
Degorging is a process that uses salt to extract excess water from vegetables. This is also how Chinese cucumber salad and Sunomono are made.
They are then rinsed in the sink, and then wrung out with a cheesecloth. The brine is then absorbed by each ingredient, giving them a tangy and sweet taste.
Cane vinegar
You might be familiar with the process of making pickles. Some brines require distilled white vinegar and water for diluting. I tried different atcharas with cane vinegar, distilled white vinegar, water, salt, and sugar.
Cane vinegar is less acidic and gives me the best flavor. However, it is not sweet enough by itself. Because atchara is a sweeter and less tangy flavor, this recipe uses only cane vinegar, sugar and salt.
Because I wanted to add a little flavor to the liquid, I decided to cook the garlic in the brine. It ferments much faster than other pickles, and it can be placed immediately in the refrigerator after cooling.
After pouring the brine in the vegetable jars I use a chopstick for moving the liquid brine around. This ensures that all liquid is evenly distributed throughout the sliced vegetables.
What is the average life expectancy of atchara?
Side dish can be kept in the refrigerator for at least one to two weeks.
Is atchara fermented or not?
Atchara is a type pickle made from green papaya, other ingredients, and fermented quickly for at most 24-48 hours. These pickles are similar to Korean pickled daikon, radishes which require overnight brining.
From where did atsara come?
Atsara (or atchara) is a Filipino type of pickle that is made primarily with green papaya.
Authentic Filipino Atchara Recipe (Pickled Papaya)
Equipment
- 12 oz mason jars
- Cut-resistant Safety Gloves
- cutting board – Epicurean
- mandolin slicer – Benriner
- glass bowl Anchor Hocking
- jar spatula – OXO
Ingredients
- 1/2 lb unripe green papaya julienned
- Juliet 1/2 green bell pepper
- Two small carrots julienned
- 1 tbsp salt to brine
- Water
- 12 cloves of garlic thinly sliced
- 4 c cane vinegar
- 2 teaspoons salt
- 2 c white, granulated sugar
Instructions
- Under running water, wash the carrots and papaya. Cut the green papaya, carrots and garlic into small pieces. Use safety gloves if you're using a mandolin. Slice the green bell peppers very thinly with a knife.
- Mix the green bell peppers, papaya, carrots and salt in a bowl. Let stand on the counter for 30 minutes to let the brine set.
- Place the vegetables in a strainer. Run it under cold water to rinse. Next, place the vegetables on a cheesecloth.
- To remove excess water, squeeze and wring out the vegetables from the cheesecloth.
- Fill four sterilized 12 oz glass containers with the vegetables evenly.
- Combine the sugar, vinegar, salt, and garlic in a small saucepan. Bring to a boil.
- Reduce the heat to medium and continue cooking for one minute more until the sugar has dissolved.
- Pour the liquid in the glass jars until it covers the vegetables. Mix the liquid with a chopstick. Cover the lid and let the jar come to room temperature before storing in the refrigerator.
- Before you eat, let it rest for at least 2 days.
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