Authentic Filipino Atchara (Achara) Recipe
Filipino atchara is a vibrant pickled condiment featuring crisp green papaya, carrots, and bell peppers preserved in a perfectly balanced sweet-vinegar solution, traditionally served alongside grilled and fried dishes to cut through richness with its bright, tangy crunch.
Equipment
- Large Bowl (Malaking Mangkok) For salting papaya
- Cheesecloth (Kata) For squeezing excess moisture
- Sharp knife [Matalas na kutsilyo] For julienning vegetables
- Grater (kudkuran) For shredding papaya and carrots
- Medium Saucepan (Kaserola) For preparing pickling solution
- Glass Jars (Garapon) For storing finished atchara
- Measuring cups and spoons (Panukat) For precise measurements
Ingredients
For the Vegetables:
- 1 large unripe green papaya hilaw na papaya, peeled, seeded and shredded
- 1 large carrot karot, peeled and shredded
- 1 small red bell pepper pulang siling pangsigang, seeded and julienned
- 1 small green bell pepper berdeng siling pangsigang, seeded and julienned
- 1 small onion sibuyas, peeled and sliced thinly
- 1 thumb-size ginger luya, peeled and julienned
- 3-4 cloves garlic bawang, peeled and crushed
- ¼ cup raisins pasas
For the Pickling Solution:
- 1½ cups white vinegar suka
- 1 cup sugar asukal
- 2 tablespoons + 1 teaspoon salt asin
- 1 tablespoon whole peppercorns paminta
Instructions
- Begin by preparing the papaya. Combine shredded green papaya with 2 tablespoons salt (asin) in a large bowl. Let it sit for 1 hour until liquid releases. Squeeze firmly in cheesecloth to remove excess moisture - this crucial step ensures crispy atchara.
- Meanwhile, prepare other vegetables: shred carrots, julienne bell peppers (siling pangsigang), thinly slice onions (sibuyas), julienne ginger (luya), and crush garlic (bawang). Set aside along with raisins (pasas).
- Make the pickling solution in a saucepan over medium heat (180°C/350°F). Combine white vinegar (suka), sugar (asukal), remaining 1 teaspoon salt, and whole peppercorns (paminta). Simmer for 3-5 minutes, stirring until sugar dissolves. Add ginger, onions, garlic, and peppercorns, cooking for an additional 2-3 minutes.
- In a large bowl, combine the drained papaya, bell peppers, carrots, and raisins. Pour the hot pickling solution over the vegetables and toss gently to combine. Transfer to sterilized jars (garapon) and let cool completely before sealing.
- Refrigerate for 1-2 days before serving to allow flavors to develop. For best results, consume within 2 weeks. Serve chilled alongside fried fish (pritong isda) or grilled meats (inihaw).
Tips from Lola's Kitchen
- Use only fresh, firm green papaya for the best texture
- Sterilize jars by boiling for 10 minutes before use
- The thinner you slice the vegetables, the better they absorb the pickling solution
- Don't skip the salting step - it ensures crispy vegetables
- Wait at least 24 hours before eating for best flavor development
Nutrition
Calories: 164kcalCarbohydrates: 40gProtein: 0.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 4mgPotassium: 80mgFiber: 1gSugar: 33gVitamin A: 9IUVitamin C: 1mgCalcium: 16mgIron: 0.4mg
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