Atchara, alternatively spelled as Achara or Atsara, is a time-honored Filipino pickling recipe that typically features unripe, shredded papayas or slightly ripe ones. These papayas are combined with a flavorful mixture of vinegar, sugar, and spices to create a tangy and refreshing dish. Atchara can be enjoyed as a side dish accompanying fried fish or meat or as a condiment to enhance the flavors of various recipes.
Over the years, Filipinos have demonstrated their culinary creativity by expanding upon the traditional Atchara recipe, incorporating various other ingredients as substitutes for green papayas. This has given rise to a myriad of innovative and quick-preparation methods that retain the essence of the original Atchara while offering unique flavor profiles.
One such example is Janis’s Spicy Atchara, which swaps the green papaya for an enticing combination of sliced jicama (singkamas), apple, and mango. This innovative take on the classic Filipino pickled recipe is both easy and fast to prepare, offering a fresh and spicy twist on the traditional Atchara.
The adaptability of the Atchara recipe exemplifies the versatility and resourcefulness inherent in Filipino cuisine. By experimenting with different ingredients and preparation techniques, food enthusiasts can discover new and exciting ways to enjoy this classic pickled dish while still honoring its rich culinary heritage.
Ingredients: 2-3 servings
1 large crispy Mexican mango, julienned
1 large Jicama(singkamas), julienned
1 large gala apple, julienned
1/2 medium thinly sliced onion
5 medium thinly chopped garlic
1 tbsp. crushed black peppers
3-4 Filipino chilis(siling labuyo)
1/2 thumb size ginger, thinly sliced
1/2 cup coconut vinegar
1/4 cup white sugar
Preparation:
Note: First thing is to sterilize the canning jars by submerging them into a boiling water in a deep pan, covered in its lid for at least 10 minutes.
- Skin off and julienne mango, apple and jicama. Organize them in 1-2 large, sterilized jars(depending on the amount produced from the mango and jicama). Set aside.
- On a bowl combine thinly sliced onions, chopped garlic, crushed peppers, sliced ginger chili(siling labuyo), then apply coconut vinegar and sugar. Mix thoroughly.
- Pour the mixture into the jars at a level where julienned mangoes, apples and singkamas(jicamas) are fully immerged in it. Put the lids and tightly close them.
- Leave Spicy Hatsara(pickled jicama, apple and mangoes) in the refrigerator or any cold area for 3-5 days, until they’re fermented and ready to eat. Enjoy!
Tip: Serve Spicy Hatsara as a side dish for Oven-Fried Chicharron Adobo.
