Atcharang Papaya Recipe (Pickled Green Papaya)

This crunchy, tangy, sweet, and tart atcharang papaya (pickled green papaya) – is all you need to complement your barbeque, fried, or grilled meats.

When I was still living in the Manila I never bothered to know how to make atchara, primarily because I thought it’s easier to buy given that it’s readily available (and cheaper too) in supermarkets.

Now that I live miles away from home, I’ve come to miss it so much and decided to make my own. I did a few tries until I got the right balance of sweetness from the sugar and the tartness of vinegar.

What food goes well with atchara?

Atchara goes well with barbecues, grilled meats, and fried foods because it’s sweet and tart flavors add flavor contrast and texture.

Serve Atcharang Papaya with:

• Tapsilog or any silog” breakfasts
• Lechon Kawali
• Grilled Pork Belly

Ingredients

• unripe green papaya
• fine salt
• white vinegar
• granulated white sugar
• water
• red onion
• ginger
• garlic
• black peppercorn
• bell peppers/ sweet peppers
• raisins

I like my atchara to have bell peppers, carrots, ginger, and raisins. But if let’s say, you are not fond of red onion, it is ok to take this out or any of the other vegetables. The most important is, of course, the green papaya.

How to make atchara

1. Grate or julienne the green papaya and place in a shallow bowl. Add 1 tablespoon of salt and let it sit for 1-2 hours until papaya begins to release liquid. Use a cheesecloth to squeeze out the juices and salt. Set aside.
2. To make the pickling solution, combine vinegar, sugar, water, and remaining salt in a small saucepan over medium heat. Bring to a simmer and stir occasionally until sugar is dissolved. Add in the shallots/ red onion, ginger, garlic, and peppercorn and cook for another 2-3 minutes.
3. In a deep bowl, combine the papaya, carrots, red pepper, and raisins. Pour the pickling solution and gently mix the vegetables.
4. Transfer atchara to sterilized jars with tight-fitting lids. Refrigerate for 1-2 days to allow the flavors to develop.

How long can I keep atchara

Bottled atchara can be kept in the fridge for up to six weeks.

Atcharang Papaya

★★★★★ 5 from 1 reviews

• Author: trish | Spoonful Of Butter
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes

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Ingredients

• 1 piece small unripe green papaya, peeled and seeded
• 1 tablespon + 1 teaspoon fine salt
• 1 cup vinegar
• 1 cup sugar
• 1/4 cup water
• 1 piece small red onion, peeled and sliced thinly
• 1 tablespoon grated ginger
• 4 cloves garlic, peeled and crushed
• 1 tablespoon black peppercorns
• 1 piece small carrot, peeled and grated or julienned
• 1 piece small red pepper, seeded and sliced thinly
• 1/4 cup raisins

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Instructions

1. Grate or julienne the green papaya and place in a shallow bowl. Add 1 tablespoon of salt and let it sit for 1-2 hours until papaya begins to release liquid. Use a cheesecloth to squeeze out the juices and salt. Set aside.
2. To make the pickling solution, combine vinegar, sugar, water, and remaining salt in a small saucepan over medium heat. Bring to a simmer and stir occasionally until sugar is dissolved. Add in the shallots/ red onion, ginger, garlic, and peppercorn and cook for another 2-3 minutes.
3. In a deep bowl, combine the papaya, carrots, red pepper, and raisins. Pour the pickling solution and gently mix the vegetables.
4. Transfer atchara to sterilized jars with tight-fitting lids. Refrigerate for 1-2 days to allow the flavors to develop.

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