Atchara Pickled Green Papaya
A bright Filipino pickled condiment made from grated unripe papaya, carrots, and peppers in a sweet-sour brine. It cuts the richness of grilled meats beautifully and keeps in the refrigerator for weeks. Plan ahead: chill overnight before serving.
Ingredients
- 1 small unripe green papaya, peeled, grated
- 1 cup carrots, peeled, grated
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 tsp fresh ginger, julienned
- 1/4 cup golden raisins
- 1 cup distilled white vinegar
- 1/2 cup white granulated sugar
- 2 tsp salt
- 2 tbsp salt (for drawing out moisture)
Instructions
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1
Place grated 1 small peeled, grated unripe green papaya in a bowl and toss with 2 tbsp salt (for drawing out moisture). Let stand 15 minutes to draw out excess moisture.
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2
Squeeze the salted papaya with your hands firmly over the sink, pressing out as much liquid as possible. Pat dry with a clean towel.
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3
Stir together 1 cup distilled white vinegar, 1/2 cup white granulated sugar, and 2 tsp salt until the sugar dissolves completely to form the brine.
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4
Combine the squeezed papaya, 1 cup peeled, grated carrots, 1/2 medium thinly sliced red bell pepper, 1/2 medium thinly sliced red onion, 4 thinly sliced garlic cloves, 2 tsp julienned fresh ginger, and 1/4 cup golden raisins in a large bowl or sterilized jar.
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5
Pour the brine over the vegetables and stir or shake gently to coat everything evenly.
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6
Cover and refrigerate for at least 8 hours or overnight before serving. The atchara keeps refrigerated for up to 3 weeks.