Atsara or Achara is a Filipino food served as a relish with grilled or fried foods as the acid cuts the fat of the meat and the pickling solution becomes this sauce that is great for dipping.
Pinoys have been also fond of pickling different fruits and vegetables since the early generations because this is one of the ways they can preserve their food. “Buro” is the term we use in the Philippines, it means to pickle. For Atchara, green papaya is used and a mixture of sugar and vinegar is poured over and stored in jars. There are a lot of varieties of vegetables that pinoys enjoy once it is pickled. We have Burong Mangga (Pickled Green Mangoes), Burong Mustasa (Pickled Mustard Leaves), Burong Kanin “Fermented Rice” and Burong Itlog “Salted Red Eggs”.
- 200g Green Papaya, grated
- 1 tbsp Salt
- 5 cloves Garlic, peeled
- 1 thumb size Ginger, sliced into strips
- 1 medium Carrot, julienned
- 5 shallots Shallots, peeled
- 2 small Red and Green Bell Pepper
- 2 cups Vinegar
- 1 cup White Sugar
- Combine the grated papaya and salt. Let it stand for 1 hour. Squeeze out excess water, discard and set the papaya aside.
- Prepare the pickling solution. Boil the vinegar and sugar until the sugar is dissolved. Blanch the vegetables one by one and set aside.
- Arrange the grated papaya and blanched vegetables in a clean and sterilized jar. Pour in the pickling solution and seal the jar properly.
- Cure the Atchara for 5-7 days before using and serve with your favorite fried or grilled dish.
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Enjoy and Have a great day!