Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES

Tamag, Vigan City
2700 Ilocos Sur
College of Teacher Education

College of Teacher Education

Website: www.unp.edu.ph Mail: unplaboratoryschools@gmail.com Mobile#: 09178164600

LIVELIHOOD PRODUCTIVITY SKILLS DEVELOPMENT TRAINING

 Atchara
(Filipino Green Papaya Pickle, Achara, Atcharang Papaya, Atsara)

Atchara is the famous Filipino green papaya pickle usually enjoyed as a condiment
alongside authentic Filipino dishes. Next to long strips of unripe papaya, it can employ a
variety of other vegetables such as carrots, onions, daikon radish, and bell peppers or chili
peppers.

It may also include pineapple chunks or sweet raisins. The vegetables are occasionally
grated, but more commonly julienned, which gives atchara an unusual, crispy texture. The
heated marinade, which combines vinegar, sugar, ginger, garlic, salt, and peppercorns, is
poured over the vegetables, and the relish is pickled until all the flavors develop.

With its crispy texture and a refreshing combination of sweet, sour, and spicy flavors,
atchara is the perfect complement to heavier Filipino dishes such as fried beef, sausages, or
grilled chicken.
Ingredients
 3 lbs shredded green papaya
 1 medium carrot thinly sliced
 1 small red bell pepper julienne
 3/4 cups raisins
 1 head garlic sliced
 4 thumbs ginger julienne
 2 cups vinegar
 1 1/3 cups granulated white sugar
 1 teaspoon salt
 1/2 teaspoon ground black pepper
 Soak tha papaya in
 5 cups water
 4 tablespoons salt
Instructions
 Combine water and 4 tablespoons salt in a mixing bowl. Stir.
 Add the shredded papaya. Cover and place inside the refrigerator. Soak for 2 days.
 Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the
cheesecloth while tightly holding one end. Continue to rotate until the papaya completely
releases liquid. Do this more than once for better results.
 Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
 Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1
teaspoon salt. Mix well and cook for 1 to 3 minutes.
 Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the
syrup.
 Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya
and veggies and will make it a bit softer.
 Let it cool and then refrigerate, or simply store in a shelf in room temperature.
 Serve with Lechon Kawali and Crispy Pata.