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
Cris Tagupa says
Hi Ma'am Lalaine, gaano po kadami in terms of cups achara ang magagawa sa isang kilong hilaw na papaya.
Salamat po.
Cris Tagupa
Frances Johnson says
Love the recipe for Archana so easy to make ๐
Ellen mariano says
So nice and really help us preparing everyday meal. Thanks much po.
Geneviere says
Hi. I did my first batch of atcharang papaya and it was a hit. Right now, husband is experimenting on using cane vinegar (the darker kind) on it and used vinegar instead of salt to remove the juices. Iโm keeping my fingers crossed that your recipe is better than his.
Joy says
Looks so delicious. Thanks!
Avenida N.Llantos says
I really like all the recipes that you are posting.
Everytime I check my cell phone for new recipe,I love watching the video you are sharing on Facebook.
Since we have been here in USA for 42 years,we missed some of the Philippine
dishes.
Lydia M Landas says
Hi Lalaine,
I tried the atshara you shared with us, I love it and I am doing it now everytime I feel like having one. I can't find green papaya in our neighborhood, the first time I made it, my friend gave me a large green papaya who is from a distant village so I tried Daikon radish and it turned out great.
So I make my atshara out of it - radish. Thank you so much for all the recipes you posted I loved them all. Everytime I want to cook something I go to your column, it's easier to do it with your recipes. Thanks again.
Kathlene Delarosa says
Oh my๐ฏ it looks very delicious!! I will try that at home ๐๐ thank you for your recipe, now I will be able to do it for real๐๐
Roda Llamas says
Usually po ilang weeks ang expiration ng atchars base po s recipe nyo....thanks po
Rachel says
Hi is it possible to put apple cider vinegar instead of white vinegar? Thanks.
Nel says
Thank you for this recipe, it taste like my grandma's atchara. I will definitely recommend this recipe.
Rosemarie Calizo says
Hi, im based here in Los Angeles, hope you dont mind my asking... what is the best kind of vinegar to use for atchara? Thank you and congratulations for your very tasty recipes! ๐ค
CHARITA Fabros says
Masarap ang lahat ng try k salamat website n to
cece says
hi.. what is a problem and cases in atchara
Jun Real alonzo says
I followed your instructions in the recipe...way back we buy atchara.. But when I saw your recipe in atchara making looks like so very easy to do! So I tried and followed every instructions and wooohhla.. Perfect and yummier than the one we bought!!
Lalaine Manalo says
Thank you, Jun! I am glad you liked this atchara. I haven't made it in a while because I am too lazy to shred papaya hehe but your comment made me crave it ๐