Atchara
Atchara (or atsara) is a classic Filipino dish that is used as a condiment or topping, as well as a side dish.
Servings 10 servings
Calories 109kcal
Equipment
- 1 small saucepan
Ingredients
For the vegetable base
- 1 green papaya, thinly sliced (julienned) about ¾ pound
- 2 medium carrots, peeled and julienned
- 1 red bell pepper, julienned
- 2 Tablespoons kosher salt
For the pickling liquid
- 2 cups cane vinegar
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 1 1-inch knob of fresh ginger root, peeled and thinly sliced
Instructions
- In a large bowl, toss together the papaya, carrots, red bell pepper, and 2 tablespoons of salt. Let sit for at least 30 minutes. The salt draws out the liquid of the veggies.
- Meanwhile, in a saucepan over medium-high heat, add the cane vinegar, sugar, and 1 teaspoon of salt. Bring to a boil, then lower and simmer, stirring, just until the sugar dissolves. Add the garlic and ginger slices and simmer for 1 minute. Remove from heat and set aside.
- Add the vegetables to a strainer and rinse with cold water for 30 seconds. Then place them into a cheesecloth and gently squeeze out the liquid. You want to remove as much of the liquid as possible.
- Divide the veggies evenly among 6 mason jars.
- Carefully pour the liquid over each, making sure to add equal amounts of the garlic and ginger slices between the jars.
- Allow the atchara to cool to room temperature before covering and refrigerating for 24 hours before using.
Notes
Makes approximately 10 servings, divided between 4-6 mason jars.
Storage: store in airtight containers in the refrigerator for up to two months.
Nutrition
Calories: 109kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1641mg | Potassium: 127mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2700IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 0.2mg