Atchara

The Quirky Foodster Team

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Servings

Ingredients

Green papaya, peeled and shredded — 1
Carrot, shredded — 1
Red bell pepper, julienned — 1
Onion, thinly sliced — 1
Vinegar — 240 ml (8 fl oz)
Sugar — 100 g (3.5 oz)
Salt — 1 tsp
Raisins — 35 g (1.25 oz)

Method

Salt the shredded papaya and let sit for 20 minutes, then squeeze out excess liquid.
Combine the papaya with the carrot, bell pepper and onion in a bowl.
In a separate bowl, whisk the vinegar, sugar and salt until the sugar dissolves.
Pour the vinegar mixture over the vegetables, add the raisins, and toss well.
Transfer to a sterilised jar and let marinate in the refrigerator for at least 1 day before serving for the best flavour.

Introduction: A tangy, sweet pickled green papaya relish, a classic Filipino accompaniment served alongside rich, grilled or fried dishes.

Cultural Background: Atchara is a staple condiment across Filipino tables, its bright, sweet-sour flavour offering a refreshing contrast to richer dishes like tapsilog and grilled meats, and it's often made in large batches to keep on hand.

Tips: Squeezing excess liquid from the salted papaya prevents the finished pickle from becoming too watery. Let the atchara marinate for at least a day, as the flavour develops significantly with time.

Variations: Add a few slices of ginger for extra warmth. Adjust the sugar and vinegar ratio to taste for a sweeter or tangier pickle.

Storage: Store in a sealed jar in the refrigerator for up to 1 month.

Reheating: This is a cold pickle and is not reheated.

FAQs:

Q: What is atchara typically served with?

A: Grilled or fried dishes like tapsilog, lechon and other rich Filipino mains, as a tangy palate-cleanser.

Q: How long does atchara keep?

A: Properly stored in the refrigerator, it keeps well for about a month, as the vinegar acts as a natural preservative.