Green Papaya Relish

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.


  • Green Papaya
  • Bell Peppers
  • Carrots
  • Raisins(optional)


  • Onion
  • Ginger
  • Vinegar
  • Sugar
  • Salt


  • 4 cups Green Papaya
  • 1/2 cup Bell Peppers, cut in strips
  • 1/2 cup Carrots, cut in rounds or in flowerlike decorative rounds
  • 1 medium Onion, chopped
  • 1 thumb-size Ginger, cut in small strips
  • 1/4 cup Raisins (optional)
  • 1 cup Vinegar
  • 1 cup Sugar
  • 1 tbsp Kosher Salt or Rock salt


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.


  • Do not use Iodized Salt in this recipe. Use either Kosher Salt, Rock Salt or Pickling Salt as they make the pickling liquid clear and not cloudy.

  • Want a spicy Atchara? Add jalapeno or Thai Chili (Siling Labuyo). And depending on how hot you want it, you could adjust by adding or removing the seeds and ribs of the pepper.

  • Some Asian supermarkets carry frozen shredded green papaya. They're not as crunchy as the freshly prepared but will do if you don't have the time (and patience) to prepare the papaya.

  • This is a refrigerated pickle product so they are not shelf stable. It's best to keep them in the fridge.

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