Atchara Raw Papaya Pickle
June 4, 2015

On my recent visit to a Filipino restaurant, I came across this amazingly fresh raw papaya pickle I fell in love with. Here is a recipe of this sweet tangy, yet healthy pickle.

Course Pickles
Serves 20
Method None
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Other International
  • Course Pickles
  • Serves 20
  • Method None
  • Difficulty Hard
  • Cook Time 1   hour(s)
raw papaya shredded
2   pound
shredded carrots
250   grams
inch ginger shredded
red bell pepper shredded
green chilies shredded (optional)
1.5   tablespoon
1/2   cup
3/4   cup

1. Wash, towel dry and peel the papaya. Cut into half and using the largest holes in a grater, grate the papaya.

2. Place the grated papaya in a bowl. Add 1 tablespoon of salt, mix well and let it sit for at least 30 minutes. This step aids the juices to ooze out, removing extra water from the papaya. After 30 minutes, transfer the papaya on to a muslin cloth and squeeze out as much water as possible. You can discard the water.

3. In the mean time cut the green chilies, ginger, carrots and bell pepper as shown.

4. Next, mix the carrots, ginger, bell pepper, papaya and green chilies together. Place the mixture into a air tight container.

5. Now, in a sauce pan, bring vinegar, sugar and the remaining salt to a boil. Pour this mixture while hot, in the jar. Shake well. Let the mixture pickle for at least a day. Enjoy on sandwiches as a relish, as a side to your next barbeque or just as a salad. You will love it! Lasts for up to 2 weeks in a refrigerator.