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How To Make Atchara

image from Google


  • 1 piece small unripe green papaya, peeled and seeded
  • 1 tablespoon + 1 teaspoon fine salt
  • 1 cup vinegar
  • 1 cup sugar
  • 1/4 cup water
  • 1 piece small red onion, peeled and sliced thinly
  • 1 tablespoon grated ginger
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon black peppercorns
  • 1 piece small carrot, peeled and grated or julienned
  • 1 piece small red pepper, seeded and sliced thinly
  • 1/4 cup raisins


  • Grate or julienne the green papaya and place in a shallow bowl. Add 1 tablespoon of salt and let it sit for 1-2 hours until papaya begins to release liquid. Use a cheesecloth to squeeze out the juices and salt. Set aside.
  • To make the pickling solution, combine vinegar, sugar, water, and remaining salt in a small saucepan over medium heat. Bring to a simmer and stir occasionally until sugar is dissolved. Add in the shallots/ red onion, ginger, garlic, and peppercorn and cook for another 2-3 minutes.
  • In a deep bowl, combine the papaya, carrots, red pepper, and raisins. Pour the pickling solution and gently mix the vegetables.
  • Transfer atchara to sterilized jars with tight-fitting lids. Refrigerate for 1-2 days to allow the flavors to develop.

Source: Spoonful of Butter

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