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Atchara and Knife Skills
Chef Armando Litiatco
FOB Brooklyn

Picture
Atchara! Who hasn’t heard or tasted this unique pickled side dish?  

There are so many things we can pair with atchara.   Barbecue, chicaron, fried chicken, fried fish ... in fact, anything fried would pair perfectly with this tangy, sweet, savory side dish. 

A staple in our house, my father would always insist on having atchara at the dining room table. I have very fond memories of my dad sitting at the table with us, going through events of the day, and munching on his favorite chicharon with  atchara. 

For those of us who live abroad, coming across a really good bottle of atchara is rare. So we are really excited how to make this dish with Chef Litiatco -- and to learn knife skills to boot?  Win!

So gather your ingredients and let’s start pickling!
Ingredients

  • 1 green papaya (or mango or daikon)
  • 1 red onion
  • 2 large carrots
  • 10 cloves garlic
  • 10 thai bird chilies (you can use jalapeño or Serrano chiles)
  • 1/2 cup raisins
  • 1 cup salt
  • 1 cup cane vinegar (or 1 cup apple cider vinegar)
  • 1 cup palm sugar (or 1/2 cup of white sugar and 1/2 cup of brown sugar)

Makes one jar of atchara.
Procedure and Tips
  1. Julienne your carrots and carrot. 
    Chinese-style julienne is cutting the produce in a diagonal. European cut is cutting the item straight down.  (Refer to video)
  2. Peel and cut your papaya in half, scoop out the seeds.
  3. Once clean, julienne the papaya.
    Tip: You can julienne the papaya using your knife or use a grater (box or microplane)
  4. Add a lot of salt to the julienned papaya for around 30 minutes to extra the water from the papaya.  
  5. After 30 minutes, wash the salt from the papaya with warm water, until you have washed all the salt out.  Strain all the water out. 
  6. Squeeze out all the excess liquid from your papaya using a kitchen towel. Set aside.
  7. Mince the garlic.  Using the back of your knife, mince the garlic.
  8. If you have  palm sugar, shave pieces. 
  9. Peel the ginger with the back of a spoon. OR if you wash it really well, you don’t have to peel the ginger. Cut the ginger in large strips, stack them, julienne, and then mince. 
  10. Set all your vegetables to the side. 
  11. Add vinegar, sugar, garlic cloves, Thai chiles, big slices of ginger in a pot and bring to a boil for about 5 minute. 
  12. Build your atchara.  Add papaya, carrots, raisins, ginger, garlic in a bowl. Add the pickling liquid. Mix well. 
  13. Keep in an airtight container (mason jars work well). 
  14. Marinate for at least 3 days before serving. 

Picture
The Filipino Food Movement® name and illustrations are the copyrighted work of the Filipino Food Movement® a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
We are an all-volunteer organization. Funds from our sponsors, sales of merchandise, and participation in events enable us to make a sustainable impact on the Filipino Culinary Arts industry.
1101 Railroad Lane, Pittsburg, CA 94565  |  2740 38th Avenue, San Francisco, CA 94116 |   info@filipinofoodmovement.org
  • Home
  • ABOUT
    • BOARD OF DIRECTORS
  • KULINARYA LIVE!
  • RECIPES
    • Food for the Gods
    • Ahi Ginataan
    • Aligue Pasta
    • Arroz Caldo
    • Black Longganisa Paella
    • Bibingka
    • Atchara
    • Banana Kunafa Cones in Malagos Chocolate
    • Beer Braised Beef Shortrib Caldereta
    • Bangus Sisig
    • Pork Barbecue
    • Beef Kilawin
    • Bicol Express
    • Black Sesame Penoy No Churn Ice Cream
    • Bopis (Sizzling)
    • Boudin Lumpia
    • Bringhe Kapampangan
    • Calamansi Curd & Lime Poppy Seed
    • Chicken Adobo Pie with Homemade Banana Catsup
    • Chicken Binakol
    • Chicken ala King
    • Chicken Relleno
    • Crispy Pork SInigang
    • Clam Sinigang
    • Croquettas & Albondigas Con Patatas
    • Ensaladang Talong (Eggplant Salad)
    • Satori Cocktails
    • Vegan Kare-Kare
    • Ginataang Gulay
    • Ginataang Manok, Kalabasa at Sitaw
    • Grilled Cheese
    • Halo-Halo
    • Impossible Longganisa Ramen Burger
    • Instant Pot Chicken Adobo
    • Jackfruit Adobo Taco
    • Kaldereta Nachos
    • Kilawen Pulpo (Octopus Ceviche)
    • Longganisa Balls
    • Lumpia Burger
    • Lumpiang Sariwa
    • Mango Salsa
    • Mango Salad
    • Misua Almondigas
    • Mit-chado
    • Nilingta Ikan
    • Tsokolate Financier
    • Lamb Pancit with Handmade Noodles
    • Pancit Palabok
    • Pandan Crepe Cake
    • Pol Pog
    • Polvoron
    • Pork Belly Sisig
    • Pork Tenderloin Adobo with Banana Ketchup, Potatoes and Jalapeño Pepper
    • Sinigang Na Salmon sa Miso
    • Sinilihan aka Ginataang Kalabasa at Hipon
    • Shrimp Sinigang
    • Filipino Spaghetti
    • Steak Salpicao Sizzler
    • Filipino Tacos
    • Spiced Heritage Carrots
    • Ube Pudding
    • Ube White Chocolate Chip Macadamia Coolies
    • Ube Whoopie Pie
    • Vegan Crispy Bicol Express
    • Side of Zuke (Zucchini Rice)
  • GLOBAL RESTAURANT DIRECTORY
    • A – B - C
    • CALIFORNIA - Northern
    • CALIFORNIA - Southern
    • D - E - F - G
    • HAWAII
    • I - J - K - L - M
    • N
    • O - P - Q - R - S
    • T - U - V - W
    • CANADA
    • DENMARK
    • GERMANY
    • PHILIPPINES
    • UNITED KINGDOM
  • BLOG
  • SAVOR FILIPINO SUMMIT
  • PRESS
  • VOLUNTEER
    • CONTACT
  • Product
  • Pork (Baboy)
  • New Page