Atchara

Ingredients

Vegetables

• 1 kggreen papaya, peeled, seeded and coarsely grated
• 2 tbspcoarse salt
• 2carrots, cut in fine matchsticks
• 1red pepper, in thin strips
• 1onion, sliced thin
• 6 clovesgarlic, sliced
• 3cm ginger, in fine matchsticks
• 50 graisins

Pickle

• 500 mlcane or white vinegar
• 300 gsugar
• 1 tbspsalt
• 1 tspblack peppercorns

Directions

1. Grate the green papaya coarsely, toss it with the 2 tablespoons of salt, and leave it in a colander overnight with a plate on top.
2. The next day, squeeze it hard by the handful until no more liquid comes out, then spread it on a cloth for an hour. Papaya holds an enormous amount of water and any left behind dilutes the pickle and turns the jar limp within a week.
3. Rinse briefly only if it tastes very salty, and squeeze dry again.
4. Bring the vinegar, sugar, salt and peppercorns to a boil, stirring until the sugar dissolves, then simmer five minutes and cool completely.
5. Mix the squeezed papaya with the carrot, pepper, onion, garlic, ginger and raisins.
6. Pack into sterilised jars and pour over the cold pickle so everything is submerged.
7. Seal and refrigerate for at least three days before eating. It keeps two months and softens slowly.
8. Serve alongside grilled and fried meat — lechon, inihaw, fried fish — as the sharp thing on a rich plate.

Technique

• Squeeze the papaya properly. It is the whole difference between crisp atchara and a watery jar.
• Cool the pickle before pouring. Hot pickle cooks the papaya soft.
• It is meant to be sweet-sour. Cutting the sugar makes a different pickle rather than a better one.

Substitutions

• Green mango or chayote in place of papaya, both of which are used.
• Cane vinegar, which is what Filipino cooks use, in place of white.
• Turmeric for a golden jar, which some regions add.

Variations

• A version with more chilli, served with fried fish in the Visayas.
• The Indonesian acar and Indian achar are relatives through the same trade routes.

History

Adapted from the Indian achar carried through Southeast Asian trade; served as a sharp foil to grilled and fried meats.

Frequently asked questions

What is Atchara?

Atchara is a fermented & pickled from Philippines: shredded green papaya pickled with carrot, ginger and raisins in sweet vinegar. Adapted from the Indian achar carried through Southeast Asian trade; served as a sharp foil to grilled and fried meats.

How long does Atchara take to make?

Atchara takes 40 min plus overnight salting and 3 days of preparation and 15 min of cooking. The recipe makes fills 2 × 500 ml jars. It is rated easy to make.

What can I substitute in Atchara?

Yes, within limits. Green mango or chayote in place of papaya, both of which are used. Cane vinegar, which is what Filipino cooks use, in place of white. Turmeric for a golden jar, which some regions add.

What is the most important thing to get right in Atchara?

Squeeze the papaya properly. It is the whole difference between crisp atchara and a watery jar.