Saturday, March 2, 2013

Atchara (green papaya) - Filipino's pickled treat

Tita Mercy's atchara

 I like condiments and few of my favorites are Atchara, Ginamos (brined anchovies) and kimchi. When I heard tita Mercy (wife's tita) was preparing for pre-ordered Atchara that she sells to her friends, I went straight to her house and got my share while it was still hot. 



Atchara or Achara or Atsara is part of the Philippine culture already and this is one of the many authentic treat Filipinos came up with. I grew up eating chicken inasal with Atchara as side dish and I always remember my mama and lola keeping a jar of this treat in the fridge for accessibility.

When I asked my Tita how this was prepared, I didn't realize how tedious to prepare Atchara and how there are plenty of ways to make one. 

Other regions might have their own procedures and ingredients added but Tita Mercy told me these steps:


  • You need to know what you want to add in your Atchara but a conventional Atchara should have carrots, onions, green/red pepper, garlic and ginger. 
  • Make sure that the papaya you will be using is the unripe (green) one to have a distinct crunchy texture.

perfect aged papaya for pickling. 
  • Once you thinly sliced the papaya, add salt, put it in a jar, cover it and leave it refrigerated overnight.
  • Bring your mixture of vinegar, sugar and salt to boil just enough to dissolve your salt and sugar (it depends on how sweet or how sour you want your Atchara, the measurements you might be adding).
  • Once the vinegar mixture is done, add your papaya after rinsing it from your salt mixture.
  • Put it in a jar, cover it and let it cure for a day or so before serving. 
Best paired with grilled or fried food.

18 comments:

  1. I love Achara. I think I'll try to make one for my own in the coming days. Thanks for the instructions.

    ReplyDelete
    Replies
    1. You're welcome. I hope your family will like what you'll prepare for them.!!

      Delete
  2. It is mouth-watering, just by the name :) Personally this also goes nicely with grilled hito or dalag.

    ReplyDelete
    Replies
    1. I cannot agree more... i like it when its sweet.. :D

      Delete
  3. How long can atchara last when put to a jar? Let's also assume that it stays refrigerated.

    ReplyDelete
  4. This is what I love to eat match with bbq and java rice. Hahahahaha...so tempting. Yummy!

    ReplyDelete
  5. Love this ! Best partnered with fried fish especially Daing na bangus! Perfect for my lunchtime haha.

    ReplyDelete
  6. I loooove atchara! when I see an atchara on a side with barbecue, I would always eat it. :D

    ReplyDelete
  7. I'm also an atchara lover, and we always have a jar in the fridge, always a present condiment on the table, whenever we have fried viands!

    ReplyDelete
  8. OMG this is one of my favorite pinoy side dish and on the side is rice plus barbecue chicken or pork. Yummy!

    ReplyDelete
  9. My sister loves atchara!! me? meh...I honestly have this allergic reaction (not really) to anything that has to do with fruits..LOL!

    ReplyDelete
  10. I can still remember how to make an atsara, as my mom used to make this when I was a kid. I agree, it's very tedious and time consuming, but all's worth it when everybody's give a thumbs up when it's paired with a main dish.

    ReplyDelete
  11. Atchara is very underrated. I actually like it since it tastes great.

    ReplyDelete
  12. My family loves achara. However, I'm not really into it. Not sure why. haha!

    ReplyDelete
  13. I like atchara to, I pair this with tinapa salinas. So yummy!

    ReplyDelete
  14. I love atchara especially if you eat it with fried tilapia. It really complements the taste of the viand and a hefty amount of nutrients to booth. Thanks sa post mo. Never tasted ginamos yet, though.

    ReplyDelete
    Replies
    1. That's why its my favorite.. you should try ginamos... but if you don't like too much salt.. aw.. that's not for you.. :D

      Delete