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Filipino Green Papaya Atchara (Pickled Green Papaya)

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Filipino green papaya atchara (pickle)

Filipino green papaya atchara (pickle)

In the Philippines, papaya is a popular and common fruit. Ripe papaya, of course, can be eaten fresh—but unripe papaya can be used in both cooked and pickled dishes. In this recipe, I made a simple version of pickled papaya, or papaya atchara.

Cook Time

Prep timeCook timeReady inYields

5 min

24 hours

24 hours 5 min

6 servings

Ingredients

For green papaya:

  • 5 cups green papaya, shredded
  • 2 small bell pepper, julienned
  • 1 medium carrots, sliced
  • 3/4 cups raisins

For the pickling solution:

  • 2 inches ginger, julienned
  • 2 cups white sugar
  • 2 cups vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground

For the brining solution:

  • 5 cups water
  • 4 tablespoons salt

Utensils

For preparation:

  • 2 large bowls
  • 5 medium bowls
  • 1 small plate
  • cheese grater
  • measuring cups
  • measuring spoons
  • chopping board
  • knife

For cooking:

  • pot
  • wire whisk

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For storage:

  • container

Instructions

  1. Prepare the brining solution: Combine 5 cups of water and 4 tablespoons of salt in a bowl. Stir until the salt is totally diluted.
  2. Pour the brining solution into a container and add the shredded green papaya. Cover and refrigerate for 3 days.
  3. Using a strainer or cheesecloth, drain the papaya from the brining solution.
  4. In a bowl, toss the green papaya, raisins, and vegetables. Set aside and refrigerate.
  5. Make the pickling solution: Heat the vinegar in a pot. Stir in the sugar and salt and bring to a boil. Turn off the heat. Allow it to cool down.
  6. In a container, combine the vegetables and pickling solution and then cover.
  7. Transfer the atchara mixture to sterilized jars. Refrigerate for 2 to 3 days to allow the flavors to fully absorb.
Atcharang papaya (pickled unripe papaya)

Atcharang papaya (pickled unripe papaya)

Tips and Techniques

  • Pickling time: Allow the papaya to absorb all of the flavors of the pickling juice for at least one day before serving.
  • Vinegar: Choose any vinegar of your choice. Just make sure to taste the vinegar first before adding to the papaya pickling mixture in order to make the any adjustments.
  • Sugar: Adjust the amount of sugar if using sweetened raisins.
  • Food pairing: Serve with fried foods or grilled foods.

More Delicious Pickled Fruits and Vegetables

© 2021 Travel Chef

Comments

Travel Chef (author) from Manila on March 19, 2021:

Hi Eman,

Pickled green papaya is a popular side dish here in the Philippines. It is usually paired with roasted chicken. I hope you will be able to try it.

Eman Abdallah Kamel from Egypt on March 18, 2021:

It is the first time for me to read about pickled green papaya. I think it's worth a try. Thank you,dredcuan for sharing

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