For a sweeter Atsara, increase the amount of sugar in the brine. Adjust the amount of chile peppers to suit your preferred level of spiciness. Feel free to add other vegetables like shredded jicama or thinly sliced onions for added texture and flavor. If you don't have cheesecloth, you can use a clean kitchen towel to squeeze the papaya.
Atsara (Papaya Relish)
-
PREP TIME20 mins
-
COOK TIME10 mins
-
TOTAL TIME25 hrs 30 mins
-
SERVING10 People
-
VIEWS30
A vibrant and tangy Filipino relish, this Atsara recipe transforms crisp green papayas into a delightful condiment, perfect for complementing grilled meats, seafood, or adding a zesty punch to your favorite dishes. Its sweet, sour, and slightly spicy profile makes it an irresistible addition to any meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Fiber2 g
-
Protein1 g
-
Sodium241 mg
-
Sugar25 g
-
Fat0 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, toss the grated papaya with 1/4 cup salt. (5 minutes)
02
Step
1 hrs
Let it sit for 1 hour to draw out excess moisture. (60 minutes)
03
Step
5 mins
Drain the liquid from the papaya and rinse thoroughly under cold water. (5 minutes)
04
Step
10 mins
Place the papaya in the center of a large cheesecloth or clean kitchen towel and squeeze to extract as much liquid as possible. This step is crucial for achieving the right texture. (10 minutes)
05
Step
10 mins
In a clean large bowl, combine the squeezed papaya, julienned carrot, sliced bell pepper, chile pepper rings, sliced ginger, and golden raisins. Mix well to ensure even distribution. (10 minutes)
06
Step
10 mins
Transfer the vegetable mixture to clean, dry jars with lids. Leave about 1/2 inch of headspace at the top. (10 minutes)
07
Step
2 mins
In a small saucepan, combine the white vinegar, water, sugar, and 1 teaspoon salt. (2 minutes)
08
Step
5 mins
Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. (5 minutes)
09
Step
5 mins
Carefully pour the hot vinegar mixture into the jars, ensuring that the vegetables are fully submerged in the liquid. Gently tap the jars to release any trapped air bubbles. (5 minutes)
10
Step
24 hrs
Allow the vegetables to marinate in the liquid for at least 24 hours before using. This allows the flavors to meld and develop fully. (24 hours)
11
Step
5 mins
Store the Atsara in the refrigerator between uses. It will keep for several weeks. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Hadley Kautzer
May 18, 2025I was a bit intimidated to make this, but the instructions were so clear and easy to follow. My family loves it!" - David L.
Neil Gutkowski
Apr 3, 2025This recipe is fantastic! The atsara turned out perfectly tangy and sweet. I served it with grilled pork, and it was a hit!" - Sarah M.
Elouise Conroy
Mar 2, 2025I added a little bit of shredded jicama to mine for extra crunch. It was delicious!" - Maria G.