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Atcharang Papaya Recipe

Atcharang Papaya Recipe

Atcharang papaya or pickled green papaya is a delicious accompaniment with grilled or fried meats and seafood. It has a perfect balance of sweetness and sourness because of the fermentation process.
Prep Time20 mins
Cook Time5 mins
Fermenting Time2 d
Total Time2 d 25 mins
Course: Appetizer
Cuisine: Filipino
Keyword: atchara, atcharang papaya
Servings: 2 jars
Calories: 1113kcal
Author: Jenalyn Rose Forbes


  • mixing bowl
  • saucepan
  • sterile jars for storage


  • 1 medium green papaya unripe, peeled and grated
  • 2 tbsp salt
  • 1 cup white vinegar
  • 1 thumb-size ginger peeled and sliced
  • 4 cloves garlic chopped
  • 1 medium red onion chopped
  • 1 tbsp peppercorn
  • 4 pcs bay leaves
  • ¾ cup white sugar
  • 1 large carrot peeled and cut into floweret
  • ½ cup raisins
  • ½ small red bell pepper seeded and julienned


  • Grate the green papaya, place in a bowl and add the salt. Mix then let it sit for about an hour or until it starts to release some liquid. Squeeze the papaya by hand or using a cheesecloth to remove the juices.
    squeeze the papaya
  • To make the pickling solution, heat a saucepan over medium heat, combine the vinegar, ginger, garlic, onion, peppercorn, dried bay leaves and sugar. Stir until the sugar is well dissolved. Add the carrots, bring to boil and cook for 3-5 minutes. Remove from the heat and allow it to cool completely.
    preparing the pickling solution
  • In a bowl, combine the papaya, raisins, red bell pepper and pickling solution. Toss until well combined. Transfer the atchara in a sterile jar and cover with air tight-fitting lid. Put inside the refrigerator for 1-2 days to allow the flavor to develop.
    Store the atchara in a tight-fitting lid


Calories: 1113kcal | Carbohydrates: 273g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 14065mg | Potassium: 1801mg | Fiber: 19g | Sugar: 183g | Vitamin A: 16377IU | Vitamin C: 254mg | Calcium: 245mg | Iron: 6mg