Filipino Atchara: The Iconic Pickled Green Papaya 🇵🇭🥒
Atchara (sometimes spelled Achara) is a Filipino pickled green papaya dish. It’s made by fermenting or pickling shredded unripe papaya with a sweet, tangy, and slightly salty brine. It’s a classic Filipino condiment often served with grilled or fried meats, especially fatty or savory dishes like grilled pork belly (Liempo), fried fish, or BBQ chicken (Inasal).
What Makes Atchara Special?
✔️ Crisp & Tangy: The green papaya stays crunchy even after pickling.
✔️ Sweet & Sour Balance: Unlike many pickles, atchara has a distinct sweetness from sugar, balanced by vinegar and salt.
✔️ Infused with Aromatics: Ingredients like garlic, onions, bell peppers, carrots, ginger, and raisins add complexity.
Origins of Atchara
The term “Atchara” is derived from the Indian “Achaar”, a type of pickled vegetable dish introduced by traders. The Spanish influence in the Philippines further refined it into the modern-day atchara we know, using green papaya instead of mangoes or cucumbers.
How is Atchara Used?
🍖 Pairs with grilled, fried, or fatty meats (balances richness with acidity)
🍚 Served with rice (a Filipino meal isn’t complete without it!)
🥪 As a side dish or condiment for sandwiches, burgers, and even tacos!
How Long Does It Last?
✔️ Stored in the fridge: Atchara lasts up to 2-3 months if properly sealed.
✔️ The longer it sits, the better it tastes – flavors develop over time!
Atchara is more than just a pickle—it’s a cultural staple in the Philippines that brings bright acidity and crunch to any dish.
Flavor Profile & Uses
🌟 Tangy, slightly sweet, and crunchy!
🔥 Add chili for spice, or keep it mild for a fresh, crisp bite.
🍽 Perfect for Filipino atchara, tacos, rice bowls, or grilled meats.
Atchara – Pickled Green Papaya Recipe
This pickled green papaya is crisp, slightly sweet, tangy, and has a refreshing crunch. It’s great as a side for grilled meats, in sandwiches, or as a topping for tacos and rice dishes.
Ingredients
🟢 1 medium green papaya (about 2 lbs, peeled, seeded, and julienned)
🧅 1 small red onion (thinly sliced)
🌶 1-2 red chili peppers (sliced, optional for heat)
🧄 2 cloves garlic (thinly sliced)
🥕 1 small carrot (julienned, optional for color contrast)
Pickling Brine
🍚 1 cup rice vinegar (or white vinegar)
💧 1/2 cup water
🍯 3 tbsp sugar (adjust to taste)
🧂 1 ½ tsp salt
🌿 1 tsp black peppercorns
🌱 1 bay leaf
Instructions
1️⃣ Prepare the Papaya:
- Peel the green papaya, cut it in half, and remove the seeds.
- Julienne it into thin strips or use a mandoline for even slices.
- Place the papaya in a bowl and sprinkle with 1 tsp salt. Let it sit for 15 minutes to draw out excess moisture.
- Rinse under cold water and drain well.
2️⃣ Make the Brine:
- In a saucepan over medium heat, combine vinegar, water, sugar, salt, peppercorns, and bay leaf.
Stir until the sugar and salt dissolve. Bring to a light simmer, then remove from heat and let cool slightly.
3️⃣ Assemble the Pickles:
Nutritional Breakdown for Filipino Atchara (Per 2 tbsp / 30g serving)
Calories: 15
Carbohydrates: 3g
Sugars: 2g
Fiber: 0.5g
Protein: 0.2g
Fat: 0g
Sodium: 120mg
Vitamin C: 3% DV
Calcium: 1% DV
Iron: 0.5% DV
Probiotics: Varies (if fermented)
