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Achara Salad

Achara – Pickled Green Papaya – Condiment Salad

Achara Salid - Pickled Green Papaya
Serves 4
Atchara, or also known as achara and/ or atsara, is a Filipino fermented dish characterized by the presence of its main ingredient, the unripe green papaya which is usually shred, strips of red and green peppers and carrots cut into circles then soaked into vinegar and sugar to make such a sweet and sour blend. The reason why it usually contains shredded unripe papaya is that: it is crunchier or crispier than that of the ripe ones. Here is a recipe on how to prepare this kind of side dish. All you have to do is read and prepare the ingredients.
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1 Shredded green papaya
  2. 2 Sliced onions
  3. 2 Julienned carrots
  4. 1 Sliced red pepper (sweet)
  5. 3 cups Cider vinegar
  6. 1/4 cup Sugar
  7. 1 tsp Salt
  8. 1 tsp Freshly ground pepper
Instructions
  1. Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.
Authentic Filipino Recipes http://authenticfilipinorecipes.com/
More Info: Achara, or atsara, is a condiment made from pickled unripe papaya. This dish is often served as a side dish for fried or grilled fish or meat.  There are many versions of achara.  Aside from green papaya, other vegetables like white radish (labanos), onion, cucumber and bamboo shoots are also made as achara.  Carrots, ginger, onions and bell peppers are added to the papaya to make achara. The pickling solution, which is a mixture of vinegar, sugar and salt preserves the papaya and the vegetables. In air-tight and sterilized jars, achara will keep even without refrigeration. After the jar has been opened, it is best to refrigerate achara between uses. The recipe for achara that I will be sharing today is from my mom who learned making the side dish from my grandma.  My mom and my grandma are achara lovers.  I remember my grandma making dozens of jars of achara when I was a kid and giving it to people when they came to visit. 

Yesterday, I was craving for something tangy to go with the fried flounder for dinner,  so I prepared achara.  Usually, you have to let it sit for a week before using it.  Nonetheless, my husband and I enjoyed the fried flounder with it along with stir fried veggies composed of cabbage, sweet potatoes, green beans and carrots – another vegetable side dish I learned from my mom. The recipe for that will follow.

   

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