Atsara is the Filipino equivalent to the pickle relish, though the way they're enjoyed are totally different.
Atchara, is usually paired with fried foods and rice while Pickle Relish is topped on sandwiches.
Their similarity is in the pickling, they both use vinegar and sugar.
And contrary to popular beliefs, Atchara is not the same as Sauerkraut, where cabbage is pickled with just vinegar and no sugar.
Green papaya is the most common Atsara, though other vegetables can also be pickled, such as Radishes, Ampalaya, Singkamas, etc.
The process of making atchara is easy but quite tedious.
The green papaya is shredded, then salt is sprinkled to first sweat out its liquid, then wrung out (pigain) to remove as much liquid as possible.
The bell peppers, carrots, onion and ginger are sliced and mixed with the papaya, then boiled vinegar and sugar are poured on to it.
YOUR SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 40 minutes
COOKING TIME : 10 minutes
1Shred the papaya using a fine shredder or a food processor with a shredding disk. Sprinkle with salt, mix and set aside for 5-10 minutes.
2Boil the vinegar and sugar together, then set aside.
3Wring out the liquid from the papaya, then add all the other ingredients.
4Pour the vinegar/sugar mixture and mix thoroughly.
5Pack in sterilized or clean containers and keep refrigerated.