No Filipino grilled dish is complete without this fermented side dish called ATCHARA. Actually, we love it so much that we eat this side dish with almost any kind of viand and hot rice. Instead of buying, why don’t you try making your own with your own preferred flavor? It’s easy!
What You Need
- 1 large unripe papaya, peeled, seeded and grated
- 3 tbsp salt
- 1 ½ cups white vinegar
- 1 cup sugar
- 1 thumb-sized ginger, peeled and julienned
- 3-4 cloves garlic, peeled and crushed
- 1 tbsp peppercorn
- ½ small red bell pepper, seeded and julienned
- ½ small green pepper, seeded and julienned
- 1 large carrot, peeled and shredded
- ¼ cup raisins
What To Do
- In a bowl, combine shredded papaya and 2 tablespoons of salt. Mix and let it sit for an hour or until liquid starts to be released. Drain papaya in cheesecloth and squeeze firmly to dispel juices.
- Heat a sauce pan over medium heat and combine vinegar, sugar, and 1 tablespoon of salt. Bring to a simmer and cook for 3-5 minutes while stirring occasionally until the sugar and salt are dissolved.
- Add ginger, onions, garlic and peppercorn. Continue cooking for 2-3 minutes.
- Mix the papaya, the pickling solution, and the remaining ingredients gently in a bowl. Transfer in a sterilized jar and close tightly.
- Refrigerate for 1-2 days to allow flavor to develop. Atchara is best when chilled for a week.