Papaya Achara Recipe

There are many kind of Achara and Papaya Achara is one of Filipinos favorite. Best serve as a side dish for barbeque meat or fried fish.

  • 4 cups grated green papaya
  • 1 small red bell pepper, julienne thin
  • 1 medium size carrot, grated
  • 1 small onion, sliced thin
  • 4 cloves garlic, sliced thin
  • 1 thumb size ginger, sliced thin
  • 1/3 cup raisins (optional)
  • 1 teaspoon whole peppercorn
  • 1 teaspoon rock salt
  • 1 cup water

For Brine:
  • 1 cup vinegar
  • 1/6 teaspoon turmeric powder
  • 2 tablespoon white sugar
  • 2 tablespoon brown sugar

  1. Using a sauce pan mix vinegar and sugar. Taste test for desired sweet and sour taste.
  2. Bring to a quick boil and remove from heat.
  3. Add turmeric powder and stir. Set aside and allow to cool.
  4. Sprinkle grated papaya with rock salt and toss well. Pour in 1 cup of water and squeeze out the juice from the papaya. Set aside.
  5. In a mixing bowl, mix pepper corn, raisins, bell pepper, ginger, onion, garlic, carrots and papaya. Toss well.
  6. Pour vinegar mixture over the vegetables. Toss well and let it stand at least overnight or at least for few hours before serving.
  7. Store in a dry clean bottle or a plastic ware then refrigerate. Best when served cold.

Note: Adding raisins is optional but always feel free to add if you like. I just find raisins too sweet and I don't like the texture after being soaked in vinegar after few days.

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