Atchara (Filipino Pickled Green Papaya)

July 2, 2018

Atchara (Filipino Pickled Green Papaya) - kvalifood.com

Atchara (also spelled atsara or achara) is a Filipino pickled condiment made from unripe green papaya. The name derives from the Indian “achar” (pickle), arriving in the Philippines via Malay influence (“acar”).

Serve it alongside grilled or fried dishes – especially lechon (roast pork), pork BBQ, fried fish, and adobo. Its sweet-sour crunch cuts through rich, fatty meats.

Ingredients

For salt extraction

750 g green (unripe) papaya, peeled, seeded, and julienned or shredded
2 tbsp salt

For the brine

240 ml white vinegar (or Filipino cane vinegar, sukang maasim)
135 g white sugar
1 tsp salt

Vegetables and additions

1 medium carrot (100 g), julienned
1 small onion (70 g), thinly sliced (or equivalent pearl onions)
4 cloves garlic (20 g), thinly sliced
1 thumb-sized piece fresh ginger (~15 g), peeled and julienned
1/2 red bell pepper (~75 g), julienned
1 tbsp whole black peppercorns
40 g raisins

Directions

Salt the papaya. Place the julienned papaya in a large bowl. Sprinkle with 2 tbsp salt and toss to distribute evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.
Squeeze out liquid. Transfer the salted papaya to a colander and rinse briefly under cold water to remove excess salt. Place the papaya in a clean cheesecloth or kitchen towel and squeeze firmly, wringing out as much liquid as possible. The papaya should feel noticeably drier and lighter. This step is critical for a crunchy, non-watery atchara.
Make the brine. In a saucepan, bring the vinegar to a boil over medium-high heat. Add the sugar and 1 tsp salt, stirring until fully dissolved. Add the ginger, garlic, onion, and peppercorns. Simmer for 2-3 minutes. Remove from heat.
Combine. In a large bowl, toss the squeezed papaya with the carrot, bell pepper, and raisins. Pour the hot brine (with the aromatics) over the vegetable mixture and stir gently to combine.
Pack into jars. Transfer everything into clean glass jars, pressing the vegetables down so the brine covers them. Seal tightly.
Rest. Allow jars to cool to room temperature, then refrigerate. The atchara is edible after 24 hours but improves significantly after 3-5 days as the flavors meld and the sweetness balances the acidity.
Serve cold, alongside grilled or fried meats.

Notes

Green papaya must be firm and unripe. If you can smell sweetness or the flesh is soft, it is too ripe. The skin should be dark green and the flesh white or very pale green.
Do not skip the squeezing step. Under-squeezed papaya dilutes the brine and produces a watery, limp result.
Cane vinegar (sukang maasim) gives a mellower, more traditionally Filipino flavor. White distilled vinegar works and is more widely available.
Sweetness is intentional. Atchara is meant to be a sweet-sour pickle, leaning sweet. The vinegar-to-sugar ratio of roughly 1.8:1 is the consensus.
Storage: Keeps 2-6 months refrigerated in a sealed jar. The brine must cover the vegetables at all times.
Variations: Some cooks add a sliced fresh chili for heat, or substitute pineapple chunks for raisins. Both are legitimate Filipino variations.