Textbook achara (atsara)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Achara, or atsara, means pickled green papaya. I had an earlier recipe for achara but this one has two additional steps–brining or soaking in salt before pickling, and preservation by boiling the achara in sealed glass jars.

Textbook achara (atsara)

I got the basic recipe from my daughter’s Home Economics textbook and modified it to suit my taste. If you want to make lots of achara and store them for future use, this recipe might be preferable over the earlier one which was meant for immediate consumption. Simply adjust the proportions to make as much as you want.

I served this achara with my baked chicken a la sinigang.

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January 13, 2005  Print This Post   
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4 Responses to “Textbook achara (atsara)”
  1. bitzy says:
    September 15, 2007 at 3:42 pm

    atChara is reaLLy deLiciouz!!

    easy to cook!!

    i Luv 8!!!

    Reply
  2. susan a. pizarro says:
    October 20, 2008 at 9:04 pm

    i’ve tried this recipe.it’s yummy!

    Reply

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