Ampalaya Atchara Recipe (Filipino Bitter Gourd Pickles)
Ampalaya Atchara is a traditional Filipino pickle made from bitter gourd (ampalaya) that's marinated in a sugar-free vinegar brine with garlic, ginger, and peppercorns. Unlike sweeter versions, this recipe emphasizes a bold, sour profile with just a hint of bitter notes, creating a sharp, pungent condiment that cuts through rich dishes like grilled pork and fried fish. The preparation involves a crucial salting step that helps manage the vegetable's natural bitterness while maintaining its characteristic crunch.
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
Nutrition
Calories: 12kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 2mgSodium: 280mgPotassium: 24mgFiber: 2gSugar: 0.01gVitamin A: 2IUVitamin C: 0.1mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!