Achara (atsara)
Achara, or atsara, means pickled green papaya. Well, basically. Carrots, ginger, onions and bell peppers are added to the papaya to turn it into achara. The pickling solution–a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara.
I only made enough achara for a meal. We had pork barbeque and achara is one of the best accompaniments for grilled meat or fish. The proportions in the following recipe is good as a side dish for 4-5 persons.
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20 Responses to “Achara (atsara)”
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please give the recipe of your atsara.that is under in Filipino food,Vegetables recipe.
Thank you
:cry:please!please sent me your atsara recipe,
I tray that one time and we like it :wink:and I
tell to my friend she said can you sent it to me
but the copy of that recipe is lost I cant find it already:cry:so please,soIwill wait your reply with the recipe of your atsara.thanks so much
There is a link to page two–one below the title and another below the text. The recipe is there.
According to your Achara recipe, Cool it before adding the Papaya and Vegetables.
The question is How Cool or does it have to be cold before adding the Papaya??
Room temperature. You just want to avoid cooking the vegetables in hot liquid so they remain crisp.
Hi,
I make great atsara, my Canadian friends say its so good, I have never ever seen it for sale in Canada, I would like to market it, make my own in jars and sell its, can you help me?
So Long,
Buena in Vancouver
Help you how, Buena? I don’t know anything about preservation in a commercial scale.
I once made atsara when I was in high school. I forgot the procedure how to do it again. Thanks for your website. I’ve made a delicious atsara today!
pls send me ur atsara recipe..its look so yummy.
thankz
you’re welcome, jing.
i don’t send recipes, anna. but you can click the link to page 2 for the recipe. there are two links. one above and another below the text of the entry… see them now?
I love achara so much, however after moving to other country I got hard time lookng for green papaya. can you recommend a substitute for papaya that is readily available.
Tnx a lot!
hi connie, you have a simple recipe. my mom also cooks achara as an underground business, pag mi umoorder lang
but the way she does the squeezing of papaya, that’s the hardest part. we even have to put it in a clean sack and do the “see-saw” (the sack underneath a thick wood) to extract the papaya juices.
anne d., you can also use kalabasa. my mother tried it and it is good.
is it still ok to prepare achara without boiling? will it spoil or turn moldy without boiling? how long will it keep without boiling?
Hi po! Added info lang po. Kapag gumagawa kami ng achara we squeeze it a little tapos ibabalot po namin ng cloth at ini-spin dry namin. Mas dry sya so mas sisipsipin nya yung pickling solution. We also add pineapple chunks. Dun sa pickling solution naglalagay din po kami ng pineapple juice. According po sa byenan ko, mas longer yung shelf life nya if di na niluluto yung pickling solution basta refrigerated sya.
thank you… ha………..
kasi magluluto kami sa friday…….. thank you very much………….. by renz and junnel
patikim naman,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
hi connie, i’m so intimidated by achara ewan ko ba. but you make it look so simple. i might just have the courage to make it. my hubby likes it with his pork bbq. will update you on the result.
i’m back! tried your recipe and it was great and way far better than the shop bought counterpart. I was surprised how easy it was. just added pineapple coz i love them. will never have to buy achara again. thanks connie!
much better kung banglian muna papaya with hot water then sqeeze it, para maalis yung dagta…