Wednesday, July 4, 2018

Filipino Achara ( Pickled Green Papaya )


Last weekend, I shared my craving  for Filipino Chicken Tocino. We would eat this together  with our native pickled green papaya called Achara. Actually we have different variations of pickled veggies back home but the most popular  and the most favourite is the picked green papaya or achara. Growing up I dislike it and I would skip from eating it. I don't understand why we have this veggies that are raw with the chaos of sweet and sour. I hated it most when it is so sour....

Let me share with you a little history of achara:

Atchara (also spelled achara or atsara), is a pickle made from grated unripe papaya popular in the Philippines.[1] This dish is often served as a side dishfor fried or grilled foods such as pork barbecue. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.

The primary ingredient is grated unripe papayaCarrot slices, julienned gingerbell pepperonion and garlic make up the other vegetablesRaisins or pineapple chunks may be added, and chilies, freshly ground black pepper, red pepper flakes, or whole peppercorns complete the mixture. These are then mixed in a solution of vinegarsugar/syrup, and salt preserves.
The mixture is placed in airtight jars where it will keep without refrigeration, however once opened it is preferably kept chilled to maintain its flavour.[2]
Fast forward, Ive grown up, I became a mom, settled with my own kitchen. Then I started to remember this Achara that I hated. Now I wanted it and I started creating my own version. Guess what! These days I enjoy it. My version is not a typical pickled green papaya but instead its a mix and match of different veggies which I am so proud of. I would store it in jars and keep these in the fridge. I also love to give them away for family and friends. We enjoy Achara together with tocino, tapa, fried fish, barbecue, grilled dishes and a lot more.

Printable Recipe
For the recipe:
2 cups grated green papaya
1 tsp salt
2 tbsp apple cider
1 cup radish grated
1/2 tsp salt
1 tbsp apple cider
1/2 cup grated carrot
1/2 cup red bell pepper sliced thinly or cut into small cubes
2 tsp ginger juice
1/2 cup shallots sliced thinly
1/4 cup raisin
4-8 pcs garlic peeled and grated
1/2 cup apple cider 
1/2 cup brown sugar
1 tsp salt

Soak the green papaya in 1 tsp salt and 2 tbsp apple cider for about 3 to 6 hours, then drain well.
Do the same procedure with the raddish.
Prepare the sterilised jars
In a sauce pan, boil 1/2 cup apple cider vinegar, 1/2 cup brown sugar and salt until sugar is dissolved
In a bowl, mix all together the veggies: 1/2 grated carrot, 1/2 cup red bell pepper, 2 tsp ginger juice, 1/2 cup shallots, 1/4 cup raisin, 2 tsp ginger juice, grated garlic, green papaya and raddish.
Pour the combination of boiled sugar, apple cider and salt to the veggie mixture. Mix well.
Transfer the pickled veggies into the jars.
For better shelf life keep in the fridge. It will last for a month or it depends.. we finish ours in 3 days.

Oh my goodness, its a terrible breakfast for someone who's on a diet, because theres a tendency that you would also eat this for lunch  and dinner and maybe tomorrow again.. if theres any left over. I don't also understand but I'm just like that. 


  1. I have never heard of it, but it sounds delightful! Thanks for sharing with SYC. I hated pizza and blueberry pancakes as a child. Now I love both. Our tastes do change as we mature. :)

    1. Thank you so much Jann, appreciate ypur vist. Yes, youre right, our taste changes as we grow older. In my case, so is my body.. ha ha ha! See you then. Have a great weekend.

  2. Thanks for sharing at the To Grandma's House We Go DIY, Crafts, Recipes and More Wednesday Link Party! Pinned!

    1. Hi Sheri,
      Thank you for dropping by. Its nice to have party in your place. Have a great week. Thanks for the pin!

  3. We will really enjoy your recipe it looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    1. Hello Miz Helen,
      Thank you for dropping by. Its always a pleasure to be there. Have a great week.


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