Atsara (Papaya pickle)

Atsara (Papaya pickle)


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About this recipe: This Philippine pickle is made with very fresh green papayas, which you can find at Asian shops.


Serves: 10 

  • 525g grated fresh green papaya
  • 4 tablespoons salt
  • 1 carrot, peeled and sliced
  • 1 red pepper, sliced into long strips
  • 1 (5cm) piece fresh root ginger, peeled and sliced
  • 2 green chillies, sliced into thin rings
  • 40g sultanas or raisins
  • 250ml white vinegar
  • 250ml water
  • 200g caster sugar
  • 1 teaspoon salt

Prep:20min  ›  Cook:10min  ›  Extra time:1day marinating  ›  Ready in:1day30min 

  1. Toss the grated papaya together with 4 tablespoons salt in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of muslin and squeeze to drain as much liquid from the papaya as possible.
  2. Combine the papaya, carrot, red pepper, ginger, green chillies and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
  3. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to the boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

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Reviews (1)


Try it! I live in North Mindanaw, Philippines and my sister-in-law in the mountains makes big jars of atsara - they have plenty of green papaya. I like to add radish, keep down the sugar and omit raisins, but the great thing about atsara is that you can please yourself. - 19 Jan 2014

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