Ampalaya atchara, or atcharang ampalaya, is a sweet and tangy pickle made with bitter melon, carrots, bell peppers, onions, and ginger.
The vinegar brine softens the bitterness, but you still get that nice crunch.
It's great with fried fish, grilled pork, or any meal that needs something bright on the side.
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Ingredients You'll Need
Notes and Substitutions
- Ampalaya: Also called bitter melon or bitter gourd. It works well for pickling because the brine softens the bitterness while keeping it crisp.
- Vegetables: Carrots, bell peppers, onions, radishes, green papaya, jalapeños, and cucumbers all work well. Use what you like or have on hand.
- Vinegar: Distilled white vinegar is best for its clean taste and clear color. Apple cider, rice, or cane vinegar can also be used.
- Sugar: Atsara is usually sweeter than other quick pickles. You can reduce the sugar if you prefer it less sweet, but don't skip it completely.
How to Make Ampalaya Atchara (Step-by-Step)
Step 1: Prepare the ampalaya
Cut 1 pound ampalaya in half lengthwise, then scrape out the seeds and white pith with a spoon. Slice thinly.
Blanch the slices in boiling water with 1 teaspoon of baking soda for about a minute to help reduce the bitterness.
Transfer right away to cold water to stop the cooking, then drain well.
Step 2: Combine the vegetables
Slice 1 small carrot, ½ red bell pepper, 1 small red onion, and 1 thumb-sized ginger into thin strips.
In a large bowl, combine them with the drained ampalaya. Toss them together.
Step 3: Pack into jars
Pack the mixed vegetables into clean jars.
Press down slightly to compact them and remove air pockets.
Step 4: Make the pickling solution
In a small pot, combine:
- 2 cups vinegar
- ¾ cup sugar
- 3 garlic cloves (minced)
- ¾ cup water
- 1 teaspoon kosher salt (use less for table salt)
- ½ teaspoon ground pepper
Bring to a boil, stirring until the sugar and salt dissolve.
Step 5: Add the brine
While the pickling solution is still hot, carefully pour it over the vegetables until fully submerged.
Step 6: Refrigerate
Seal the jars tightly and refrigerate for at least 24 hours before serving.
The ampalaya atchara tastes better as it sits and can be stored in the fridge for several weeks.
Recipe FAQs
Ampalaya atchara, or atsarang ampalaya, is pickled bitter melon in a sweet and tangy vinegar brine.
Yes. The brine helps mellow the bitterness while keeping the ampalaya crisp.
For best flavor, refrigerate for at least 24 hours before serving.
It can last for several weeks in the refrigerator when stored in clean jars.
More Atsara Recipes
- Pickled green papaya: Classic atsara with shredded green papaya.
- Acharang mangga: Pickled unripe mango with a sweet-sour flavor.
- Atsarang singkamas: Pickled jicama with a crisp, slightly sweet bite.
- Atsarang labong: Pickled bamboo shoots with a mild, earthy taste.
- Atcharang labanos: Pickled radish with a crisp texture and mild peppery bite.
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📖 Recipe
Ampalaya Atchara
Equipment
- Wide-mouth jars
- Small pot
Ingredients
- 1 pound ampalaya thinly slice
- 1 teaspoon baking soda for blanching (optional)
- 1 small carrot julienned
- ½ red bell pepper or sweet peppers thinly sliced
- 1 small red onion thinly sliced
- 1 thumb-sized ginger julienned
- 2 cups distilled white vinegar
- ¾ cup sugar adjust to taste
- 3 garlic cloves minced
- ¾ cup water
- 1 teaspoon kosher salt (use less for table salt) adjust to taste
- ½ teaspoon ground pepper or 1 teaspoon whole peppercorns
Instructions
- Slice the ampalaya, remove the seeds and pith, then blanch with baking soda for 1 minute. Transfer to cold water and drain well.
- Combine the ampalaya with the carrot, bell pepper, onion, and ginger. Pack into clean jars.
- Boil the vinegar, sugar, garlic, water, salt, and pepper until dissolved.
- Pour the hot brine over the vegetables until submerged.
- Seal and refrigerate for at least 24 hours before serving.
Notes
- Ampalaya: Also called bitter melon. The brine softens the bitterness while keeping it crisp.
- Vegetables: Add carrots, bell peppers, onions, radishes, green papaya, jalapeños, or cucumbers.
- Vinegar: Distilled white vinegar works best. Apple cider, rice, or cane vinegar can also be used.
- Sugar: Achara is usually sweet-tangy. Reduce the sugar if you like, but don't skip it completely.
BRENDA says
I will try your recipe, thank you!
Nora Reyes says
Hi Brenda! Thank you!! I hope you enjoy it—let me know how it turns out!
Jane says
I made this! This is probably the only ampalaya i can eat hahha thanks
Nora Reyes says
Thank you, Jane!