Atsara (Papaya pickle)

    (4)
    1 day 30 min

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


    11 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    3

    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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    23

    I just love it with fried fish.Salamat lola.  -  06 Mar 2010  (Review from Allrecipes US | Canada)

    by
    12

    This is the perfect relish to include in tuna salad. And I also add some of the pickling brine to the salad.  -  14 Nov 2012  (Review from Allrecipes US | Canada)

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