Textbook achara (atsara)

January 13, 2005

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Filed under Healthy veggies; My recipes; Asian, Filipino

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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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« Baked chicken a la sinigang

Pork loin in apple, pineapple and ginger sauce »

Comments

4 Responses to “Textbook achara (atsara)”

bitzy says:

September 15, 2007 at 3:42 pm

atChara is reaLLy deLiciouz!!

easy to cook!!

i Luv 8!!!

Reply
susan a. pizarro says:

October 20, 2008 at 9:04 pm

i’ve tried this recipe.it’s yummy!

Reply

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Some related discussions...

Grilled chicken teriyaki | Asian cooking | Home-cooking rocks! says:

August 22, 2009 at 1:20 pm

[...] thighs, breasts or even chicken quarters grilled over live coals and served with fried rice and achara on the side. Because chicken fillets are more expensive, you won’t find them skewered and [...]

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Filipino BBQ Pork-on-a-Stick | The CookMobile says:

October 10, 2009 at 2:38 am

[...] Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara. [...]

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