Atchara (Pickled Green Papaya)
Atchara is the Philippines’ answer to pickle relish — shredded green papaya and carrots cured in a sweet-tangy vinegar brine with garlic, ginger, and raisins. It’s the classic partner to crispy pork dishes like lechon kawali and tocino, adding a bright, palate-cleansing crunch to every bite.
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Instructions
- Toss the grated green papaya with 1 tbsp salt and let sit for 30 minutes to draw out liquid, then squeeze dry using cheesecloth or your hands.
- In a saucepan, combine vinegar, sugar, peppercorns, and salt. Bring to a boil, stirring until the sugar dissolves, then remove from heat and let cool slightly.
- In a large bowl, mix the drained papaya with carrots, bell pepper, raisins, garlic, onion, and ginger.
- Pack the vegetable mixture into sterilized jars, then pour the warm vinegar brine over until fully submerged.
- Seal the jars and let cool to room temperature, then refrigerate for at least 3 days before serving to let the flavors meld.
- Serve chilled as a side to fried or grilled dishes like lechon kawali, tocino, or inihaw na baboy.
Cook's Tip
Salting and squeezing the papaya dry before pickling is essential; skip this step and the atchara turns watery, diluting the vinegar brine and leaving you with a mushy, under-seasoned pickle.