Papaya is a tropical fruit commonly found in the Philippines. The term Atchara or atsara means pickled papaya. It is a famous side dish and appetizer in the Philippines. Like any other fermented vegetable, the longer you store it, the better it tastes. The recipe has a tangy taste and is a terrific side dish combined with lechon manok, chicken inasal, pork barbeque, and other grilled Filipino foods. There are a few variations to making atchara depending on the province where you grew up. As you will find with many recipes, several ingredients might be substituted or missing. It honestly depends on your preferences. I hope this recipe helps and gives you an idea of how to make perfect atchara.
- 2 cups grated green papaya
- 1 red bell pepper cut in strips
- 1 thumb size ginger cut in strips
- 1 small carrot julienne
- 1/4 cup raisins (optional)
- 1 small onion thinly sliced
- 4 cloves garlic chopped or minced
- 2 cups white vinegar
- sugar to taste
- salt to taste
- Servings: 4
- Time: 45 minutes
- Level: Moderate
- Cuisine: Filipino
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- Peel and grate papaya using a cheese grater or fork. Set aside.
- Place grated papaya in mixing bowl and sprinkle salt. Rub thoroughly using hand or place in a clean table cloth. Squeeze papaya to take out some juices. Drain and set aside.
- In a pot, pour in vinegar and bring to a boil. Add the sugar and salt. Stir until dissolved. (Adjust according to taste) Turn off heat and let cool for a minute.
- Pour the mixture into grated papaya. Add the ginger, onion, garlic, red bell pepper, raisins, carrots. Mix all together until well blended.
- Put in jar or clean bottle and seal tightly. Keep refrigerated.
- Serve and enjoy!
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