Atchara Recipes

QUICK-PICKLED RED CABBAGE (ATCHARA)

Quick-Pickled Red Cabbage (Atchara) image

Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.

Provided by Yana Gilbuena

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound red cabbage, finely shredded
½ cup spiced cane vinegar
1 tablespoon white sugar
2 teaspoons whole coriander seeds
1 ½ teaspoons ground black pepper
1 teaspoon kosher salt
1 Thai chile, chopped

Steps:

Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 257.7 mg, Sugar 3.8 g

ATSARA (PAPAYA RELISH)

Atsara (Papaya Relish) image

This Filipino relish is made normally with very fresh green papayas. Sauerkraut can also be used.

Provided by lola

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P1DT1h30m

Yield 10

Number Of Ingredients 11

Ingredients

4 cups grated fresh green papaya
¼ cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

Steps:

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 28.2 g, Fat 0.2 g, Fiber 1.7 g, Protein 1 g, Sodium 241 mg, Sugar 24.7 g

ATCHARA

Atchara image

Serve atchara - pickled papaya - with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can't get hold of green papaya. This salad will keep in the fridge for five days

Provided by Rex De Guzman

Categories Side dish

Time 25m

Number Of Ingredients 8

Ingredients

50g green papaya or mooli, peeled and cut into very thin strips
40g carrots, peeled and cut into very thin strips
20g banana shallots, cut into very thin strips
1 red chilli, cut into thin strips
2.5cm piece ginger, peeled and cut into thin strips
1 garlic clove, peeled and left whole
300ml cider vinegar
210g caster sugar

Steps:

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.

Nutrition Facts : Calories 38 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein, Sodium 0.3 milligram of sodium

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Pour-in the vinegar and sugar in a medium pot and bring to a boil. When sugar dissolves, remove from heat and let it cool down. Set aside.
In a large bowl, place the grated/julienned papaya and add salt then mix until well incorporated. Let the papaya and salt mixture sit for a minimum of 30 minutes for the papaya juice to release.
Using cheesecloth (or clean kitchen towel) place papaya in batches and squeeze until all the liquid comes out and place squeezed papaya in another bowl.
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