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Having spent most of my life away from the Philippines, I’ve found plenty of other ways to enjoy atchara, from sandwiches and burgers to the classic rice dishes! Atchara is a Filipino pickled green papaya condiment made with crisp veggies in a sweet and tangy brine. It’s perfect alongside grilled and fried foods to balance their rich, fatty flavors!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Green papaya: Use unripe papayas with green skin and a pale green or whitish flesh. These papayas are much milder in flavor and has a texture that works beautifully for pickling. You can find these in Asian groceries, particularly those specializing in Southeast Asian ingredients.
Carrots, bell peppers: These veggies add color, crunch, and a little natural sweetness. I like to use both red and green bell peppers.
Cane vinegar, sugar, garlic, salt, black pepper: These give the pickle its signature tangy, lightly sweet, and aromatic flavor. Regular white vinegar can be used as a substitute.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Salt the papaya and vegetables and let sit for 30 minutes. Rinse thoroughly, then squeeze out as much excess moisture as possible.
Combine all the ingredients for the pickling liquid in a pot. Boil, then let simmer.
Submerge the vegetables in the pickling liquid. Let sit refrigerated for at least 24 to 48 hours before serving chilled.
Tips for the BEST Atchara
Use unripe green papaya: Look for firm papayas with pale, almost white flesh. Ripe (orange-colored) papayas have a different texture and flavor, so choosing the right fruit is essential for this recipe!
Don’t skip salting the vegetables: Salting draws out excess moisture from the vegetables before pickling, keeping their crunch and preventing them from going soggy in the liquid.
Squeeze out as much water as possible: I like using a clean kitchen towel or cheesecloth for this. This helps prevent leftover water from unnecessarily diluting the vinegar brine. We want the pickle to be sharp and acidic!
Give the atchara time: For best flavor, avoid consuming in the first 24 to 48 hours to really allow the papaya and vegetables to absorb the sweet/tangy flavors of the pickling liquid.
FAQs (Frequently Asked Questions)
How long does homemade atchara last?
Store homemade atchara in a clean, airtight container in the refrigerator. Atchara can usually last 2 to 3 months refrigerated in a clean, airtight container (mason jars are perfect for this). As always, be sure to use clean utensils when serving, and discard the atchara if you notice signs of spoilage.
Is atchara fermented?
Not this recipe! Atchara is normally made by pickling vegetables in a vinegar-based brine rather than relying on fermentation to develop acidity.
What kind of vinegar is best for this recipe?
I use cane vinegar for its tangy flavor (it’s also what dad normally uses), but regular white vinegar is also an option I noted in this recipe.
Atchara Recipe (Filipino Pickled Papaya)
Having spent most of my life away from the Philippines, I’ve found plenty of other ways to enjoy atchara, from sandwiches and burgers to the classic rice dishes! Atchara is a Filipino pickled green papaya condiment made with crisp veggies in a sweet and tangy brine. It’s perfect alongside grilled and fried foods to balance their rich, fatty flavors!
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Ingredients
650 g green papaya, julienned
100 g bell pepper, julienned (I used a mix of green and red)
75 g carrot, julienned
1 tablespoon kosher salt
- Pickling liquid
3 cups cane vinegar (can also use white vinegar)
1.5 cups sugar
1.5 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 head of garlic, thinly sliced
Directions
- Place the green papaya, bell peppers, and carrot in a large bowl with the tablespoon of salt. With clean hands or tongs, toss the mixture well and let sit for 30 minutes. After 30 minutes, pour out the excess liquid accumulated at the bottom of the bowl, then rinse the papaya and vegetables with cold water at least three times to remove residual salt
- Place the mixture inside a clean dish towel or cheesecloth, then, using your hands over a bowl or kitchen sink, squeeze out as much water as possible. Transfer the mixture to a large, airtight container such as a mason jar or Tupperware.
- In a saucepan, combine together the vinegar, sugar, salt, black pepper, and garlic over medium-high heat. Bring this mixture to a boil, then lower the heat to medium-low and let simmer for 5 minutes.
- Pour the hot pickling liquid into the container, submerging the papaya and vegetables completely. Lightly stir with a fork or chopsticks to evenly distribute the pickling liquid.
- Let the atchara come to room temperature completely before placing in the refrigerator, about 15 to 30 minutes. Let pickle for at least 24 to 48 hours before serving.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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