What’s up guys in this recipe we’re
going to show you how to make achara! Atchara is a pickled Filipino side dish
made up of unripened green papaya and is usually eaten with some type of Filipino
fried or grilled food. To make our family’s version of the Atchara you’ll
first need half an unripened green papaya. Start by scooping out all the
seeds in the papaya with a spoon. The seeds have a tendency to fly and bounce
around so just do your best to keep it all contained. And then just scrape off
any extra unwanted membrane. Next peel off all the skin with a peeler. When
you’re done it’s time to shred your papaya. To shred your papaya you’ll want
to use the side with the smallest cutouts. Make sure you have a firm grip.
Then get shreddin! For things like this we highly recommend using a cut proof
glove just so you don’t accidentally cut yourself during the process. If you’re
looking to get one we’ll have a link for one in the description. Afterwards you’ll
want to extract the liquid from your papaya. To do this just take a handful of
shredded papaya and using both hands squeeze out as much liquid as you can.
Doing this is going to help it absorb more of the vinegar mixture later on.
Continue doing this until you’ve gone through all of your papaya. Once you’re
done just set it aside. Next up you’ll want to prepare your onions in a food
chopper. Throw in a cups worth of diced onions into your food chopper.
And then gradually pulse the chop button.
What you’re looking for is somewhat of a chunky mushy texture to your onions but not
necessarily a puree. When it looks like this it’s good to go. At this point you
have to prep just a few more vegetables. First up is your carrot. Start by
peeling the outer skin of a washed large carrot. And then cut off the top. Next cut
off about an eighth to a tenth of the carrot. Afterwards cut your carrot into
about 1/8 inch thick slices. Take each of those circles and cut them into little
strips. And then cut those strips into tiny cubes. By the end you’ll want
roughly 1/4 cups worth. Next is your red bell pepper. First remove the stem. Cut it
in half. And remove the seeds. We’re only using about 1/3 to 1/4 of this piece but
it’s really up to you. If there’s any white membrane just cut it off and
discard it. Now cut your red bell pepper into little strips. And then cut up your
strips into tiny cubes similar to how we cut up the carrots. By the time you’re
done you want about 1/4 of a cup. Now it’s time to prep your ginger. Take a
piece of ginger and peel the skin off of a sizable chunk. And cut that chunk off
of the rest of the ginger. Next you’ll want to cut it up similar to how you cut
up your carrots and red bell peppers except this time after you’re cutting
them into tiny cubes continue to mince it. At this point take a piece of
cheesecloth and place your minced ginger in the center of it. Then pull up the
edges and corners of the cheesecloth and give it a couple twists. Now just squeeze
out all the juice out of the ginger into a bowl.
You’ll want roughly half to 3/4 of a teaspoon of ginger juice. The last thing
we like to do is prepare about 1/4 of a cup of pineapple chunks. You can cut them
up however you like but we like to cut each chunk into 3 slices. And then cut
each of those slices into 3 smaller strips.
Once you’re done you can finally combine all the ingredients together. In a large
mixing bowl add in your onions from earlier, your pineapple, red bell peppers
carrots, and ginger juice. Then follow it up with 1/4 of a cup of raisins, 1/2 a
cup of sugar, 1/2 a cup of vinegar, 1/2 a cup of water and one and a half
tablespoons of pineapple juice. Now all you want to do is thoroughly mix
everything together. After everything is fully incorporated add in the liquid
mixture to your papaya. We recommend spooning in and mixing the
liquid mixture so that you have more control over how wet or dry your Atchara
is. Ours ended up measuring out to be the perfect amount so we just poured
everything into the shredded papaya. When you’re done mixing your Atchara
we recommend allowing it to chill in the fridge for at least a day before you eat
it. If you want to extend the shelf life you
also have the option of canning it. It’s talagang tasty!