Atchara also spelt Atsara in the Tagalog Region, is a traditional Philippine pickled dish made with unripe raw green papaya along with other fresh raw ingredients in a vinegar-sugar base. Most people, including myself like to eat and/or serve atchara with either fried or grilled seafoods or meat oh and of course the most favorite of all, Lechon (a roasted whole Pig). Atchara is a traditional pickled side dish valued in our Philippine culture since way back in nineteen… forgotten. ;-p
This native dish is often serve at any especial occasion and holiday gatherings where a LOT of food is traditionally consumed.
Knowing the nutritional value of papaya and pickled foods, and knowing that my husband and I like the stuff, the other day, I began thinking to make some to go along with grilled chicken that we were going to have for dinner. In my entire life, this was the second time to make atchara and, you can laugh but my frist one was horrible. Lol. Sure, it was edible don’t get me wrong but, it definitely descouraged me from making it again. 🙂
So after more than 4 years from my failured attemp, I finally made this delicious tradional side dish right. (*_^)
Oh by the way, atchara lasts for about six months if placed in an air-tight container in the refrigerator. Sweet, isn’t it? 🙂 Ours won’t last long though so I just used the regular one. Haha!
This time also, I am including the recipe so that my dear readers will be able to see it easier and quicker. Agree? 🙂
800g or large raw green papaya, grated or julienned
2-3 medium carrots, grated
1 medium onion- grated
1 medium red pepper, julienned
1 medium green bell pepper, julienned
1 c raisins
2 tbsp salt
2 1/2 cups white vinegar
2 cups granulated sugar
1 medium size ginger, grated or julienned
2 cloves garlic, minced
1/4 tsp freshly ground pepper
In a large bowl, mix the grated green papaya with salt. Cover with plastic wrap and leave in the refrigerator overnight (or at least 4-8 hours before mixing in the rest of the ingredients). Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for about 5 minutes or until the syrup start to get thicken.
When the papaya is ready, rinse it well. Squeeze as much of the water out as possible using muslin and/or cheesecloth and wring it hard. Mix in the rest of the vegetables. Put the vegetable mix into sterilized jar(s). Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar and refrigerate before serving.