• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • SWEET
  • SAVORY
  • ABOUT

Spoonful Of Butter logo

Asian

Atchara Recipe (Pickled Green Papaya)

Jump to Recipe - Print Recipe
Filipino atchara started out as a way of preserving vegetables without refrigeration. Nowadays, this crunchy, tangy, sweet, and tart atcharang papaya (pickled green papaya) is a favorite complement to barbeque, fried, or grilled meats.
Atcharang Papaya (Pickled Green Papaya) | SpoonfulOfButter.com 
advertisement

     

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. I love atchara with my “silog” breakfasts, lechon kawali, inihaw na liempo (grilled pork belly), or any dish that might be too monotonous to eat on its own. Atchara’s sweet and tart flavors add zing to these dishes.

Filipino Beef Tapa
Beef Tapa Tapsilog with Atchara / Pickled Green Papaya

Now that I am in Toronto, 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. I like my atchara to have bell peppers, carrots, ginger, and raisins so I always eat this more of like my vegetable side dish while adding a tangy flavor contrast at the same time.

advertisement

advertisement


Atcharang Papaya (Pickled Green Papaya) | SpoonfulOfButter.com

Atchara can be grated or julienned, depending on how fine you like it to be. This part of making atcharang papaya is my least favorite though. How I wish I had this food processor and for sure I would have grated/julienned papaya in a couple of minutes!

Typically, the bottled atchara lasts 2-4 weeks in my fridge. I usually make just a small batch and I always keep them in sterilized mason jars.

advertisement

advertisement

How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.comHow to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com

How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.comHow to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com

Here’s the print-friendly recipe. Enjoy!
Atcharang Papaya (Pickled Green Papaya) | SpoonfulOfButter.com

Atcharang Papaya

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Author: trish | Spoonful Of Butter
Print Recipe Pin Recipe

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

Instructions

  • 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.
    How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com
  • 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.
    How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com
  • In a deep bowl, combine the papaya, carrots, red pepper, and raisins. Pour the pickling solution and gently mix the vegetables.
    How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com
  • Transfer atchara to sterilized jars with tight-fitting lids. Refrigerate for 1-2 days to allow the flavors to develop.
    How to make Atchara (Pickled Green Papaya) | SpoonfulOfButter.com
Tried this recipe?Mention @SpoonfulOfButter or tag #spoonfulOfButter!
more delicious recipes

 

Homemade Lemon Iced Tea

 

Korean Beef Stew (Galbi Jjim)

 

Parmesan Crusted White Fish

Share this post:

PinterestFacebookEmailTwitterPocket

Categories: Asian Tags: condiments, Filipino, papaya, pickled, side dish

Spoonful Of Butter owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.

EXPLORE MORE RECIPES

How to make Arugula Pesto | SpoonfulOfButter.com

Arugula Pesto

Parmesan Crusted White Fish | SpoonfulOfButter.com

Parmesan Crusted White Fish

How to make basic French Crepes | SpoonfulOfButter.com

How To Make Classic French Crepes

LOVE THIS SIMPLE RECIPE?

https://noellab2.sg-host.com/thank-you-for-subscribing/

FREE Baking Pan Conversion Chart, exclusively for subscribers!

Make life easier by getting recipes, tips, and tutorials direct to your inbox.

Previous Post: « Tomato Salad Bruschetta
Next Post: Bacon Wrapped Enoki Mushrooms »

Reader Interactions

Comments

  1. Caryn Weber says

    at

    5 stars
    Hi! I came across your recipe and it looks so good! Can you clarify the size/amount of green papaya, red onion, carrot and red pepper that you use? My neighbor lost 47 green papayas off her tree during hurricane Irma last weekend.

    • trish says

      at

      Hi, Caryn! Since the size and diameter of green papayas are inconsistent I don’t really follow a specific amount. Just to give you an idea, a small papaya from where I live is around 4-6 inches long, but they vary in plumpness. What I usually do is I adjust the amount of onions, carrots, and red pepper based on how much I was able to grate (or julienne) from the papaya. It also depends on your preference – I usually throw in a bit more onions because I love its taste. Whatever proportion of the vegetables you use, it will still taste great. Try it with your grilled dishes. Hope this helps and I hope that nothing more was damaged other than the fallen papayas!

Trackbacks

  1. Quick Pickled Vegetables - Vietnamese Style | Manila Belly says:
    at

    […] popular condiment to Vietnamese grilled pork chops and banh mi sandwiches. Its taste is similar to Pickled Green Papaya (Atcharang Papaya) but this version requires no cooking at […]

Primary Sidebar

Hello! Hello!

Thank you for stopping by! I'm Trish...And this space is where I share the meals I cook and the treats I bake: from sweet to savory, and everything in between. Hope you find recipes you want to try! More About Me...

  • Facebook
  • Instagram
  • Pinterest

FOLLOW ME ON INSTAGRAM

@SPOONFULOFBUTTER

Footer

 

Explore

  • Home
  • Disclosure / Privacy Policy
  • Terms of Use
  • Contact Me

Copyright © 2019 Spoonful Of Butter

We use cookies on this site to enhance your user experience. By clicking any link on this page you are giving your consent for us to set cookies. Accept Read More
Privacy & Cookies Policy

Necessary Always Enabled