Papaya Achara Recipe

Pickled Papaya also known as Atchara or Atsara

  • 2 large green papaya, shredded
  • 1 piece bitter melon, julienne (optional)
  • 1 piece red bell pepper, julienne
  • 2 pieces thumb size ginger, julienne
  • 1 medium size onion, sliced
  • 6-8 pieces garlic cloves, sliced thin
  • 1/2 cup raisins (optional)
  • 1 tablespoon whole peppercorn
  • 1/4 teaspoon turmeric
  • 3 cups datu puti vinegar
  • 4-5 tablespoon regular sugar
  • 4-5 tablespoon brown sugar
  • 1 teaspoon rock salt

Step 1: Mix vinegar and regular and brown sugar in a sauce pan. Taste for desired sweet and sour taste. Bring to a quick boil. Remove from heat, add the turmeric for a little color and set aside.

Step 2: Sprinkle shredded papaya with a teaspoon of rock salt and toss well. After few minutes pour 1 cup of water and squeeze out the juices from the papaya using a cheese cloth. Set aside.

Step 3: In a deep bowl mix pepper corn, raisins, bell pepper, ginger, onion, garlic, bitter melon, papaya and toss well.

Lastly: Pour the vinegar mixture over the vegetables. Toss well. Let it stand at least overnight in the fridge before serving.


  1. Hello! I loved this recipe. I recently moved to the Caribbean and wanted an ilonggo recipe for atchara! Recipe turned out wonderfully. I've included your recipe on my blog! Thank you so much! Salamat Gid!

  2. From the looks of the atsara and the ingredients, IT'S MOUTH-WATERING! I will probably leave out the raisins for now...
    Will try making one this weekend...


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