Filipinos often call this dish Atcharang Papaya, or “Filipino Green Papaya Pickles.” Even after being refrigerated and kept for an extended period of time, this meal keeps its taste.
One of the well-known Philippine cuisines is the pickled green papaya atchara, which is often used as a side dish with Filipino dishes. Carrots, onions, daikon radish, bell peppers, and chili peppers may be included in the meal.
There may be pieces of pineapple or raisins mixed in, for example. To obtain a dash of atchara, you may grate vegetables and combine them with other finely diced vegetables, which provides a distinct crunchy feel. The relish is pickled after the vegetables have been marinated in a spicy marinade that contains vinegar, sugar, ginger, garlic, salt, and peppercorns.
Many foods on the Filipino plate blend well with Atchara, like fried pork chops, sausage, or grilled chicken with more delicate dishes like steamed rice and a vegetable dish. It’s good on its own, too.
This dish can be prepared at home with a cheesecloth, grater, and sterilized jars. There are also various combinations of atchara that can be found in multiple areas of the Philippines. A few of them are as follows:
- Atcharang Maasim (Sour Pickles) – In the same manner as Papaya Atchara is made, Atcharang Maasim is prepared with the exception of the addition of sugar.
- Atcharang Labóng (Pickled Bamboo Shoots) – This dish is made in the same manner as Atchara, except that bamboo shoots are used instead of papaya.
- Atcharang Dampalit (Picked Sea Purslane)- The herb Sesuvium portulacastrum (also known as Dampalit) is used to make this dish.
- Atcharang Ubod (Pickled Palm Hearts) – This dish is prepared with palm hearts, which are referred to as Ubod in Tagalog.
- Atcharang Sayote (Pickled Chayote) – This version of Atchara is cooked chayote with vegetables such as bell pepper, carrots, and ginger.