How to Make Papaya Atchara or Pickle Papaya – Traditional Pickled Papaya Recipe

Papaya Atchara, also known as pickled green papaya, is a popular Filipino side dish made from grated unripe papaya preserved in a sweet and tangy vinegar solution. It adds a refreshing contrast to savory dishes. The blend of vinegar, sugar, garlic, onions, and bell peppers gives it a unique balance of sour, sweet, and slightly spicy flavors.

Atchara is not just flavorful—it’s also a great way to preserve surplus papaya. Its crisp texture and taste make it a staple in many Filipino. 

Papaya Atchara or Pickle papaya Recipe by Kulinarya
Ingredients: Serve

• 200g green papaya
• 1 tbsp rock salt
• 10 cloves garlic
• 1 thumb size piece ginger
• 1 medium size carrot
• 6 shallots
• 1 small sized red bell pepper
• 1 small size green bell pepper

Pickling solution:

• 2 cups vinegar
• 1 cup white sugar

Preparation:

• Pare off papaya rind. Grate papaya.
• Combine salt and grated papaya in a bowl and let stand for about 1 hour.
• Peel the garlic cloves
• Peel the ginger and cut into strips.
• Peel the carrot and cut into strips.
• Peel the shallots.
• Cut the red and green bell peppers into strips.
• When the papaya is ready, squeeze out all the liquid and set papaya aside. Discard the liquid.

Cooking:

• Combine the vinegar and sugar in a heavy saucepan and let boil. Remove scum. Continue boiling for another 2 minutes or until the sugar has completely dissolved. Let cool.
• Blanch the rest of the vegetables separately in the pickling solution and set aside.

Storage and serving suggestion:
Arrange grated papaya and the blanched vegetables in sterilized bottle and pour in the pickling solution. Seal bottle and store in chiller. Cure for 5 – 7 days before using.
Serve the papaya atchara as a relish, not side dish, to grilled or fried dishes such as pinaputok na isda or lechon kawali. End.