Atsara, or atchara, is a type of pickles from the Philippines that is primarily made with green papaya. These crisp and tangy, but sweet green papaya pickles are a Filipino favorite. With this recipe, you can even customize the different ingredients to add to the papaya too. Clean the papaya and carrots under running water.
Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
It is best to use unripe green papaya for this Atsara recipe. The sweet and sour taste of the sugar and vinegar mixture will blend so well with the taste of the unripe papaya. If you have a sweet tooth, you can add raisins to this recipe.
About atchara (green papaya pickles) Atchara, also known as atsara or achara, is a well-known pickled condiment in the Philippines made from unripe, green papaya. It was originally influenced by Indian pickles, achar, that came by way of Malay influence, acar (another type of pickled condiment from Malaysia, Indonesia, and Brunei).