Atchara
Atchara, from the Indian 'achar', is the Filipino pickle served with lechon, fried fish and grilled meats. Its sharp sweetness balances rich, fatty dishes.
Sweet, sour and crunchy Filipino pickled green papaya with carrot, onion and raisins. The classic side for fried and grilled meat.
Ingredients
Method
Toss the papaya with 1 teaspoon of salt, leave for 15 minutes, then squeeze out the liquid.
Heat the vinegar, sugar and water until the sugar dissolves, then cool.
Mix the papaya with the carrot, red pepper, onion, ginger, garlic and raisins in a bowl.
Pour in the liquid and pack into jars. Leave for 2 days in the fridge before eating. Keeps for several weeks.
Squeeze the papaya well to remove the water, so the pickle stays crunchy.
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Serve with
Dishes that go well with Atchara
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