How to Make Atchara – Filipino Pickled Green Papaya Recipe

Atchara, also spelled atcharang papaya, is a traditional Filipino side dish made from grated unripe green papaya pickled in a sweet and tangy vinegar solution. It's often mixed with carrots, bell peppers, raisins, and onions to add both color and flavor. Atchara is commonly served with fried or grilled dishes like pork chops, longganisa, or fish, helping to cut through the richness with its refreshing acidity.

This well-loved pickle not only enhances meals but also showcases Filipino creativity in preserving ingredients. Easy to make and store, atchara is a staple in Filipino households and a favorite during holidays and everyday meals.

Atchara Recipe by Filipino Vegan
Ingredients:

½ kilo green papaya, peeled, deseeded, and grated using a grater with large holes or using a mandolin with a grater attachment.
4-5 tablespoon sea salt
1 carrot (about ¼ cup), peeled and cut into matchsticks
1 red bell pepper, deseeded and cut into matchsticks
3-4 teaspoons raisins
1 ½ cup coconut vinegar
¾ cup sugar
¾ teaspoon sea salt
2 teaspoons black pepper
2-3 dried bay leaves
3-5 garlic cloves, peeled and thinly sliced
1 small knob of ginger, peeled and cut into matchsticks
½ teaspoon turmeric powder
1 red onion, peeled and thinly sliced

Instruction:

In a mixing bowl, combine papaya and salt. Mix well and let it sit for 8 – 10 minutes or until the papaya has softened and released its juices. Drain and squeeze out the liquid.
Mix in the carrots, red bell pepper, and raisins.
Meanwhile, make the syrup. In a small pot, mix in the coconut vinegar, sugar, salt, pepper, and bay leaves. Put to a boil and cook until it has reduced in size and has become thicker.
Before turning off the heat, mix in the garlic, ginger, turmeric powder, and onion.
Pour the syrup into the bowl of vegetables and mix well. Let it cool down to room temperature.
Store in a clean, sterilized jar and seal tightly. Refrigerate and wait up to one week before serving. End.