If you notice, the vegetables and vinegar sauce that topped the escabeche lapu-lapu I prepared a few days share the basic ingredients of atchara. This is because atchara is a form of escabeche, a type of dish where meat, fish or vegetables are marinated in an acidic mixture with vinegar as the usual souring agent. Atchara is a popular condiment in the Philippines and is often served as an accompaniment to fried or grilled meats and seafood. The key to this pickled side dish is the right balance of sourness and sweetness in its fermenting juice and I find the ratio of 1-ยฝ cups vinegar to 1 cup sugar perfect for my taste. The addition of spices and a few days of maturation in the refrigerator beautifully round up the distinct flavors of this colorful slaw.
I usually make just enough achara for a few days of use. If you want extended life on your atchara, please visit the National Food Center for Home Food Preservation website for more information on safe and proper canning/bottling techniques.
Ingredients
- 1 large unripe green papaya, peeled, seeded and shredded
- 2 tablespoons + 1 teaspoon salt
- 1-ยฝ cups white vinegar
- 1 cup sugar
- 1 thumb-size ginger peeled and julienned
- 1 small onion peeled and sliced thinly
- 3 to 4 cloves garlic peeled and crushed
- 1 tablespoon peppercorns
- ยฝ small red bell pepper seeded and julienned
- ยฝ small green pepper seeded and julienned
- 1 large carrot peeled and shredded
- ยผ cup raisins
Instructions
- In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices.
- In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
- In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine. In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Vivien Wordsman says
Hi Lalaineโฆ Iโm curious as how many cups exactly of shredded papaya do I need for this recipe? Thank you
Dawn McEvoy says
Can I used green cabbage instead of papaya?
Iha says
I always follow your recipes.
Must have done more than a dozen but 1st to leave a comment. I love how you make the procedure simple to follow.
Am doing,for the 5th time,papaya atchara based on your recipe.
Thanks so much. More power to you.
Sarah says
It would be helpful if the ingredients have specific measurements right on the list.
Iluminada Padua says
Do you need to wash the papaya after putting salt and extract it
Luisa Cole says
No question right now.
Edna says
Really good. It could have been better though if the size of the papaya was a little more specific. Thanks for this recipe.r
Can says
Hi. Do you need to cool the pickling solution before adding it to the vegetables?
Zen says
Balance of sugar, vinegar and spices are perfect. Followed recipe to a T, and is so delicious. Bought green papaya since I canโt grow where I live. But papaya is semi ripe although peel still green, already orange color inside, but I go ahead grating it and made the recipe. I have to wait for 2 days to see how the semi ripe papaya will fare. Iโm rating this for the syrup. Thank you for the recipe Chef!!!
Caren says
Tried to do it and so much delicious! Thank you for sharing your recipe!
Marife says
Thank you so much for this recipe Maโam! I made this and i even sold some of themโฆmy mother especially, loves my atcharaโฆ I addded in the recipe few slices of gherkines and it gives more colors to it. Thanks a lot!
Annette Kreamer says
I love your Recipe please
Joel Gammill says
Just got this recipie from my girlfriend. Haven't made it yet. Really looking forward to making some.
Clairo says
I tried this recipe and my friend loved them..salamuch๐