I never liked ampalaya as a kid – just like most Filipinos I know. But everything changed when my Lola taught me how to make her special Ampalaya Atchara. Instead of the usual sweet atchara, she made hers extra sour with pure vinegar. It became my favorite sawsawan for fried fish and grilled pork.
The strong vinegar taste helps balance the bitterness, and now I actually find myself craving it. If you think you don’t like ampalaya, this recipe might just change your mind like it changed mine. It’s super simple to make, and I’ll share all my Lola’s tips to make sure your atchara turns out perfect every time.
Why You’ll Love This Recipe
- Authentically Sour: Unlike commercial versions, this traditional recipe skips the sugar for a pure, tangy flavor
- Health Benefits: Ampalaya (bitter gourd) is known for its diabetes-fighting properties and high vitamin C content
- Budget-Friendly: Requires just one bitter gourd and basic pantry ingredients
- Make-Ahead: Perfect for batch cooking and meal prep
- Versatile: Pairs beautifully with grilled meats, fried fish, and Filipino classics
Ampalaya Atchara Recipe (Filipino Bitter Gourd Pickles)
Equipment
- 16 oz Glass Jar with Lid (Para sa pagpi-pickle / For pickling)
- Sharp Knife (Matalim na kutsilyo / For precise cutting)
- Cutting Board (Tabla / For preparation)
- Mixing Bowl (Mangkok / For salting process)
- Clean Tea Towel or Cheesecloth (Malinis na tela / For squeezing out excess moisture)
- Measuring Spoons (Panukat / For accurate measurements)
- Measuring Cup (Tasa / For liquid measurements)
Ingredients
For Preparation:
- 1 Ampalaya Bitter gourd / Pare
- 1 Tablespoon Salt Asin
For Pickling:
- 1 Clove Garlic peeled and smashed (Bawang, binasag)
- 1 Half-Inch Ginger peeled and sliced (Luya, hiniwa)
- 6 Peppercorns Paminta
- ½ Teaspoon Salt for brine Asin para sa pinagbabaran
- ½ Cup Vinegar Suka
- ¼ Cup Water Tubig
Instructions
- Start by cutting your ampalaya in half lengthwise. Cut each half again lengthwise to make quarters. Take a spoon and gently scrape out all the white flesh and seeds from inside. Now slice the ampalaya into thin crescents, about as thick as two coins stacked together.
- Put all your ampalaya slices in a bowl and sprinkle with one tablespoon of salt. Using your clean hands, gently massage the salt into the slices, making sure every piece gets coated. Let this sit for 10 minutes – this helps draw out the bitter taste.
- After 10 minutes, rinse the ampalaya well under cool running water. Wrap the slices in a clean kitchen towel and squeeze gently to remove as much water as you can.
- Get your clean jar ready. Put in the smashed garlic, sliced ginger, peppercorns, and half teaspoon of salt. Add a quarter cup of water and stir everything around to help the salt dissolve.
- Add your squeezed ampalaya slices to the jar. Pour in the half cup of vinegar. If you find regular pickles too sour, you can use half vinegar and half water instead.
- Close the jar tightly and leave it on your kitchen counter overnight (about 12-24 hours) at room temperature (25-27°C). The next day, move your jar to the refrigerator where it will keep well for up to 2 months.
Tips from Lola’s Kitchen
- Choose firm, dark green ampalaya with no soft spots
- The thinner you slice, the better it absorbs the pickling liquid
- Use pure white vinegar for the clearest, most vibrant pickle
- Sterilize your jar by boiling for 10 minutes before use
- Don’t skip the salting step – it’s crucial for removing excess bitterness
Traditional Serving Suggestions
- As a side dish for Inihaw na Liempo (Grilled Pork Belly)
- Alongside Pritong Isda (Fried Fish)
- With Lechon Kawali (Crispy Pork Belly)
- As part of a traditional Filipino boodle fight
- As a palate cleanser between rich dishes
Troubleshooting
- Too Bitter: Extend salting time to 15 minutes
- Too Sour: Dilute with more water
- Not Crispy: Ensure thorough squeezing of excess moisture
- Cloudy Brine: Normal after a few days of pickling
Ingredient Alternatives
- Vinegar: Apple cider vinegar or coconut vinegar
- Ginger: Turmeric root
- Garlic: Shallots (sibuyas tagalog)
- Peppercorns: Red chili flakes for heat
Storage & Reheating
- Store in refrigerator for up to 2 months
- No reheating necessary – serve chilled or room temperature
- Keep submerged in pickling liquid
- Use clean utensils when serving
Variations
- Spicy Version: Add 2-3 Thai chilies
- Mixed Vegetable: Include julienned carrots and radish
- Modern Fusion: Add thin strips of bell pepper
- Low-Sodium: Reduce salt in brine by half
FAQs
Q: Bakit kailangan ng pag-aalat? (Why is salting necessary?) A: Salting helps remove excess bitterness and moisture, ensuring better pickle quality. Q: Gaano katagal magtatagal ang atchara? (How long will the atchara last?) A: Properly stored in the refrigerator, it will last up to 2 months. Q: Pwede bang gumamit ng plastic container? (Can I use a plastic container?) A: Glass is recommended as it won’t react with the vinegar and maintains better pickle quality. Q: Kailangan bang pakuluan ang ampalaya? (Should I boil the bitter gourd?) A: No, raw ampalaya is traditional and maintains better texture.
Nutrition
The Story Behind Ampalaya Atchara
Atchara is a beloved Filipino pickle that shows our connection to both native ingredients and foreign influences. While most Filipinos know atchara as the sweet papaya pickle that comes with barbecue, there’s a whole world of traditional atchara variations found in different Filipino homes, including this special version made with ampalaya (bitter gourd).
In many Filipino households, especially in the provinces, pickling wasn’t just about creating side dishes – it was a practical way to preserve vegetables during abundant harvests. Our ancestors would make atchara from whatever vegetables were in season, and ampalaya, being available year-round in Philippine gardens, became a popular choice. Unlike the sweet atchara we know today, traditional versions like this Ampalaya Atchara were purely sour, using vinegar as both flavoring and preservative.
What makes this recipe special is its simplicity. It follows the old way of making atchara, before sugar became a common ingredient in Filipino kitchens. Many Filipino elders, like my own Lola, prefer this sugar-free version because it pairs perfectly with rich Filipino dishes like lechon, inihaw na isda, and crispy pata. The strong vinegar kick combined with ampalaya’s natural bitterness helps cut through oily foods, making it an excellent digestive aid – something our ancestors knew well.
Today, while sweet atchara dominates store shelves, this traditional Ampalaya Atchara continues to be made in Filipino homes, especially in regions where bitter flavors are celebrated as part of the local cuisine. It’s a testament to how our local palate has preserved age-old tastes, even as our food culture continues to evolve. Each family has their own version, adjusting the vinegar strength and pickling time to match their taste preferences, making it a truly personal Filipino recipe passed down through generations.
