Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Achara
Getting reviews...
- Level: Easy
- Total: 4 hr 20 min (includes sitting and chilling time)
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 223 mg
Achara (or atchara) is a refreshing pickled green papaya relish that’s a Filipino favorite and is served with just about anything. Grilled and fried dishes especially benefit from its tangy kick. It’s made from crunchy grated green papaya mixed with red bell peppers, chiles and sometimes carrots or other vegetables, then packed in a sweet and sour mixture of vinegar, sugar and salt. Try it with popular grilled and fried foods like Pork Tocino or Filipino Pork Barbecue.
- Level: Easy
- Total: 4 hr 20 min (includes sitting and chilling time)
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 223 mg
Ingredients
Directions
- Combine the papaya, onion, bell pepper, garlic, ginger, chiles and 5 tablespoons of kosher salt in a large glass bowl. Stir to combine and allow to sit for 2 hours to draw out water from the vegetables. After 2 hours, rinse the vegetables under cold water and drain; repeat rinsing and draining two more times. Transfer the vegetables to cheesecloth or a clean kitchen towel and ring out any remaining water. Return the vegetables to a clean glass bowl and set aside.
- Combine the vinegar, sugar, fish sauce and 1 tablespoon kosher salt in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat and carefully pour the liquid over the vegetables in the glass bowl. Stir and allow to cool to room temperature. Place in an airtight container and chill at least 2 hours before serving. Keep refrigerated for up to 1 week.
Looking for Something Else?
Related Pages
- Basil Fried Rice with Quail Eggs, Green Papaya...
- Green Papaya Salad with Prawn and Pork
- Jerk Rubbed Rib-Eye with Green Papaya Relish...
- Jumbo Shrimp with Mango Papaya Relish in Butter...
- Lechon Kawali Recipe
- Filipino Pork Barbecue Recipe
- Sawsawan Recipe
- Ensaladang Pipino at Kamatis (Cucumber Tomato...
- Pork Tocino Recipe