Ampalaya Atchara, also known as Atcharang Ampalaya, features pickled bitter melon that combines its natural bitterness with a sweet and tangy kick. This refreshing and easy-to-make condiment pairs exceptionally well with a variety of fried or grilled dishes.
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Ingredients you'll need
Notes and substitutions
- Ampalaya: Also called bitter melon or bitter gourd, this vegetable is great for pickling because its strong bitter taste softens in the brine, while keeping a nice crunch.
- Vegetables: You can add other vegetables like carrots, bell peppers, onions, radishes, green papaya, jalapeños, or cucumbers. Each one adds a different flavor and texture to your atsara.
- Vinegar: Distilled white vinegar is best for its strong acidity and clear color, preserving the vegetables without affecting their natural colors. If you want to try something different, apple cider, rice vinegar, or cane vinegar are good options.
- Sugar: Atsara is typically sweeter than other quick pickles. The sugar not only balances the vinegar's acidity but also complements the inherent bitterness of the ampalaya. If you prefer a less sweet version, simply reduce the sugar slightly, but don't omit it entirely.
How to make this recipe
Step 1: Prepare ampalaya
Cut the ampalaya in half lengthwise and remove the seeds and pith with a spoon. Slice the ampalaya thinly.
Blanch the slices in boiling water with a teaspoon of baking soda for about a minute to reduce the bitterness. Quickly remove and plunge into cold water to stop the cooking process. Drain well and set aside.
Step 2: Combine the vegetables
Slice the carrot, red bell pepper, red onion, and ginger into thin strips. In a large mixing bowl, combine these with the drained ampalaya. Toss gently to combine.
Step 3: Pack into jars
Pack the mixed vegetables into clean jars, pressing down slightly to compact them and eliminate air pockets.
Step 4: Make pickling solution
In a saucepan, combine vinegar, sugar, garlic, ¾ cup water, salt, and pepper. Bring to a boil and stir until the sugar and salt are dissolved.
Step 5: Pour over vegetables
While the pickling solution is still hot, carefully pour it over the vegetables in the jars, completely submerging them.
Step 6: Store and marinate
Seal the jars tightly and let them marinate in the refrigerator for at least 24 hours to allow the flavors to meld. Ampalaya Achara will develop a better taste as it sits and can be stored for several weeks in the fridge.
Recipe FAQs
Ampalaya Atsara is a Filipino quick pickle with thinly sliced ampalaya (bitter melon) and other vegetables in a tangy vinegar solution.
Distilled white vinegar is a great choice. It's inexpensive and easy to find, with a clean and strong acidity that's ideal for pickling. Apple cider, rice, or cane vinegar are also suitable alternatives.
Ampalaya Atsara typically lasts for several weeks in the fridge when kept in airtight containers. Its shelf life can vary based on how fresh the ingredients are, the acidity of the vinegar, and if the vegetables stay covered in the brine. Keeping everything clean and properly sealed will also help it last longer.
Variations of Atsara
While many things can be pickled, here are some common types:
- Pickled Green Papaya: The most common type made with shredded green papaya as the main ingredient, often combined with carrots, red bell pepper, and raisins.
- Pickled Mango Relish (Acharang Mangga): Made with firm and unripe mangoes, this variation has a mix of sour and sweet flavors.
- Pickled Jicama (Atsarang Singkamas): Jicama is a crunchy, slightly sweet root. When pickled, it stays crisp and gets a sour taste from the vinegar.
- Bamboo Shoot Achara (Atsarang Labong): Uses tender bamboo shoots with a subtle and earthy tase.
- Radish Achara (Atcharang Labanos): Uses thinly sliced radish, providing a crunchy texture and mild peppery taste.
Other appetizers and sides recipes you may like
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📖 Recipe
Ampalaya Atchara
Equipment
- 1½ quarts wide-mouthed jars (or 3 pints)
- Saucepan
Ingredients
- 2 medium-sized ampalaya (about 1 pound) see note
- 1 teaspoon baking soda for blanching (optional)
- 1 small carrot (about 6 ounces) 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 see note
- ¾ cup granulated 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
- Cut the ampalaya in half lengthwise and remove the seeds and pith with a spoon. Slice the ampalaya thinly.
- Blanch the slices in boiling water with a teaspoon of baking soda for about a minute to reduce the bitterness. Quickly remove and plunge into cold water to stop the cooking process. Drain well and set aside.
- Slice the carrot, red bell pepper, red onion, and ginger into thin strips. In a large mixing bowl, combine these with the drained ampalaya. Toss gently to combine.
- Pack the mixed vegetables into clean jars, pressing down slightly to compact them and eliminate air pockets.
- In a saucepan, combine vinegar, sugar, garlic, ¾ cup water, salt, and pepper. Bring to a boil and stir until the sugar and salt are dissolved.
- While the pickling solution is still hot, carefully pour it over the vegetables in the jars, completely submerging them
- Seal the jars tightly and let them marinate in the refrigerator for at least 24 hours to allow the flavors to meld. Ampalaya Achara will develop a better taste as it sits and can be stored for several weeks in the fridge.
Notes
- Ampalaya: It's ideal for pickling as its bitterness mellows in the brine, and it stays crunchy.
- Vegetables: Carrots, bell peppers, onions, radishes, green papaya, jalapeños, or cucumbers are options you can add in your atsara.
- Vinegar: Use distilled white vinegar for its strong acidity and clear color. Apple cider vinegar, rice vinegar, and cane vinegar can work but will change the flavor slightly.
- Sugar: Atsara is usually sweeter than other refrigerator pickles. You can reduce the sugar if you like, but don't skip it.
BRENDA
I will try your recipe, thank you!
Nora Reyes
Hi Brenda! Thank you!! I hope you enjoy it—let me know how it turns out!
Jane
I made this! This is probably the only ampalaya i can eat hahha thanks
Nora Reyes
Thank you, Jane!