Atsara, Atchara, Filipino Pickled Papaya Salad Recipe

 Atsara, Atchara, Filipino Pickled Papaya Salad Recipe

By Grace N. Claros

Growing up on the southern end of the island of Guam, my tastebuds became accustomed to eating local pickled items. The sour, sweet goodness of pickled pickles, daigo (yellow radish), papaya, and mango were an after school staple on most days.

With a liking for pickled foods, one day on vacation in my parents’ home province of Iloilo in the Philippines, I went with my cousin to a popular chicken restaurant that served its deliciously marinated chicken on a thick bamboo skewer laid on a banana leaf and served with rice and a mound of this yellow, pickled sweet and sour concoction that I’ve never had before.  It was a shredded mystery mixed with carrots, bell peppers, raisins, onions, garlic, and ginger. My cousin said the mystery ingredient was green, unripe papaya. It was a delightful addition to the chicken and rice. I don’t believe that it’s native to Iloilo in anyway, but I’m glad I had to pleasure of being exposed to atchara at a young age. It’s a labor of love so it’s usually made for special occasions, but it’s really worth the effort.

Papaya picked fresh from my dad’s tree. 

 Ingredients:

1 large green, unripe papaya, peeled, deseeded, shredded
2 carrots, julienned, and/or flower shaped
1 red bell pepper, julienned 
1/2 red onion, sliced
4 cloves of garlic, sliced
2 inch knob of ginger, julienned
2 cups of white vinegar
1 1/2 cups of sugar
1 tsp salt 
1 tbsp peppercorns

1/2 c raisins

For soaking the papaya:

2 tbsp salt

2 c water or enough to cover

Instructions:

1. Place shredded papaya in a big bowl with salt and enough water to cover it. Soak for 15 minutes. Once ready, drain then wash the papaya two more times to remove salt.

2. Squeeze out excess water from the papaya using a strainer or cheesecloth until there are no more drips. Set aside.

3. In a pot, add vinegar, sugar, salt, peppercorns over medium heat until sugar is dissolved. 

4.  Add carrots, bell peppers, raisins, ginger, onions, and garlic to the brine and cook for two minutes. 

4. Add papaya into the brine. Mix in well, cook for two minutes, then turn off heat.

5. Cool down and place into jars with lids with brine. Store in refrigerator for at least 24 hours or more before enjoying.

6. Pair with any meal or best with some good bbq!

This recipe is an adaptation of some recipes found on the social media application Tiktok and my own personal touch.

Works Cited:

Chris and Kiko. “Atsara Recipe.” Tiktok, 11 Sept. 2024, www.tiktok.com/t/ZT6gEMJXe/.