The word “atchara” is derived from the Spanish word, “ají” which means pepper. It is a spicy pickle made of papaya and other ingredients like onion, garlic, peppers, vinegar, sugar and salt. The dish has many variations in different countries but it’s most popular in Southeast Asia. Some regions call this dish “acharra” or “atsara”.
The blog post will talk about how to make atchara using fresh papaya that can be done in your kitchen at home. Follow me on this journey as I show you step by step how to make your very own Papaya Atchara!

Ingredients

• 4 cups grated green papaya
• 2 cups white cane vinegar
• 2 cups granulated white sugar
• 3 tablespoon salt (divided)
• ½ teaspoon freshly ground black pepper
• 2 thumb-size ginger, julienned
• 6 cloves garlic, minced
• 1 piece red bell pepper, julienned
• 1 cup carrots, julienned
• 1 red onion, thinly sliced
• 1 teaspoon dried red pepper flakes
• 2/3 cup pineapple tidbits

Directions

1. Dissolve 2 tablespoons of salt in 2 liters of water and soak the grated papaya for 30 minutes
2. After 30 minutes, thoroughly wash the papaya in cold running water and then squeeze to remove the excess liquid
3.  In a medium saucepan, mix together vinegar, sugar, garlic, ginger, black pepper and the remaining 1 tablespoon of salt
4. Bring to a boil over medium-high and stir until the sugar and salt have fully dissolved.
5. Remove from the heat and let the mixture cool down a bit.
6. Meanwhile, combine the papaya, onion, bell peppers, pineapple and carrots in a large bowl.
7. Pour the warm pickling liquid over the vegetables and gently mix to combine.
8. Allow the mixture to come to room temperature, and then place in an airtight container or pickle jar.
9. Refrigerate and serve cold.

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