Go Back
HOW TO MAKE ATCHARA (FILIPINO STYLE PICKLED PAPAYA)
Print

ATCHARA (HOW TO MAKE AND STORE ATCHARA)

Course Appetizer
Cuisine FILIPINO
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Author SHOBEE

Ingredients

  • 3 1/2 LBS unripe Papaya shredded
  • 1/2 cup sea salt
  • 1 piece 6 inch carrot
  • 1 medium sized onion
  • 1/2 of red bell pepper cube or thick strips
  • 1 piece 3 inch ginger cut into strips
  • 1/4 cup raisins
  • 2 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup salt

Instructions

  • Shred papaya and sprinkle in 1/2 cup of salt. Let it sit for about an hour and rinse. Using a cheese cloth squeeze out excess fluid. Set aside.
  • Place  the vinegar, sugar, carrot, onion, pepper, ginger in a large saucepan and boil until the sugar is dissolve. Remove 1/2 cup of mixture.
  • Add shredded papaya into the vinegar mixture. Add the raisins and cook the papaya for about 5 more minutes while gently mixing so that sauce coat the papaya. Put the Atchara in a container and pour in left over vinegar mixture.
  • Let cool and refrigerate for 3 months. You can store it in the freezer also.

Notes

Before boiling, mix the vinegar  and sugar slowly and see if it is according to your liking.  Start with 1 cup vinegar and 1/4 cup of sugar and do taste test.