Atsara

Atsara is the Filipino equivalent to the pickle relish, though the way they're enjoyed are totally different.

Atchara, is usually paired with fried foods and rice while Pickle Relish is topped on sandwiches.

Their similarity is in the pickling, they both use vinegar and sugar.

Green papaya is the most common Atsara, though other vegetables can also be pickled, such as Radishes, Ampalaya, Singkamas, etc.

The process of making atchara is easy but quite tedious.

The green papaya is shredded, then salt is sprinkled to first sweat out its liquid, then wrung out (pigain) to remove as much liquid as possible.

The bell peppers, carrots, onion and ginger are sliced and mixed with the papaya, then boiled vinegar and sugar are poured on to it.

Ingredients

Serves: 10

    1 fresh green papaya, grated

    1 carrot, sliced crosswise

    1 red capsicum, sliced lengthwise

    1 thumb size ginger, sliced crosswise

    2 green chillies, seeded, sliced crosswise

    1 box 42.5g raisins

    250 ml (1 cup) vinegar

    250 ml (1 cup) water

    200 g sugar

    150g salt

    1 tsp salt

Directions

Prep:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hr

    Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Express the papaya juice with hands at least 3 times. With sauerkraut, rinse 3 times.

    Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.

    In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.

    Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.

    Keep refrigerated when not in use.