Achara, or pickled green papaya, is a quick pickle made with thin strips of green papaya soaked in vinegar, salt, and sugar. It is so simple to make and can brighten up just about any meal.
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What is Achara?
Achara (also spelled atchara or atsara) is a classic Filipino condiment made with shredded green or unripe papaya pickled in a liquid mixture of vinegar, sugar, and salt.
This sweet and tangy side dish often includes carrots, red and green bell peppers, ginger, garlic, and sometimes raisins for extra flavor. It’s usually served with grilled or fried Filipino food—like tocino, chicken inasal, or crispy fried dishes—to add a refreshing contrast.
Ingredients you’ll need
Notes and substitutions
- Green papaya: This crunchy, neutral-tasting veggie is perfect for pickling—it soaks up flavor and stays nice and crisp in the brine. Look for one that’s firm and bright green. You can also mix in other vegetables like carrots, cucumber, green beans, bell peppers, or red onions for extra color and crunch.
- Vinegar: Regular distilled white vinegar (with 5% acidity) works best for pickling. It’s affordable, has a sharp tang, and won’t change the color of your veggies. Cane vinegar is another great option—it has a milder, slightly fruity flavor that’s often used in Filipino pickling.
- Sugar: Unlike other quick pickles, achara typically has a sweet brine. You can easily adjust the amount of sugar depending on how sweet you like it.
How to make this recipe
Step 1: Slice 2 pounds of green papaya into thin matchsticks. You can make Lumpiang Sariwa (fresh spring rolls) with the rest of the papaya. If you notice a lot of sap, give it a quick rinse under cold water using a colander or strainer—no need to soak it.
You can also use a (1a)julienne slicer or a (1b)julienne peeler.
Step 2: Slice 1 carrot into thin matchsticks.
You can use a (2a)julienne slicer or a (2b)julienne peeler.
Step 3: Slice 1 red bell pepper into thin strips.
Step 4: Slice 1 onion thinly.
Step 5: Combine the vegetables in a large bowl. Add ½ teaspoon whole peppercorns (or ground pepper) and ½ teaspoon crushed red pepper. Toss them together.
Step 6: Prepare the brine by boiling 2½ cups vinegar, 1 cup water, 1 cup sugar, 1 teaspoon kosher salt (use less for table salt), 4 garlic cloves, and 1 tablespoon ginger. Give it a taste and adjust as needed.
Step 7: Tightly pack the vegetables into clean glass jars, then pour in the hot pickling liquid until everything is fully submerged. Let it cool before sealing with airtight lids.
To prevent the jars from cracking, you can combine the vegetables and hot brine in a heatproof bowl first. Once cooled, transfer the mixture to jars.
PRO TIP: If you want achara with softer vegetables, briefly cook them in the boiling brine before packing them into jars.
Refrigerate the achara for at least a day before eating to let the flavors develop. For a more intense flavor, let it sit a bit longer. It keeps well in the fridge for up to a month.
Recipe FAQs
You can also make Ampalaya Achara with bitter gourd or ampalaya. Raisins add sweetness and texture. Vegetables like cauliflower, jicama (singkamas), jalapeños, radish, and cucumbers are great options.
Blanching is optional and mainly used to soften tougher veggies like cauliflower or thick carrot slices. It can also help tone down the heat from spicy peppers. But if you slice your vegetables thin or small, they’ll absorb the brine well without needing to be blanched.
If you have one, go ahead and use it—just be sure to protect your fingers with a slicing guard or cut-resistant gloves. If not, no worries! A sharp knife works just fine. The cuts don’t have to be perfect—no one’s judging!
How to serve Achara
This tangy green papaya relish pairs perfectly with savory Filipino favorites like:
- Longganisa: Sweet and garlicky sausage, great with garlic rice or java rice for a silog-style meal.
- Beef Tapa: Thin beef slices cured or marinated in a mixture of soy sauce, vinegar, and garlic.
- Tocino: Sweet-cured pork or chicken with a signature reddish color from annatto.
- Lechon Kawali: Crispy fried pork belly—try it air-fried for a lighter take.
- Fried Fish: A simple dish made better with a side of achara.
- Fried Chicken: Marinated chicken pieces, fried until golden brown and crispy.
- Pork Barbecue Skewers: Grilled skewered pork marinated in soy sauce, calamansi, and banana ketchup.
- Inihaw na Liempo: Grilled pork belly that's savory, tangy, and slightly sweet.
More about Achara
Here are more frequently asked questions on Achara, including extra tips, troubleshooting, and other information.
Other appetizers and sides you may like
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📖 Recipe
Achara
Equipment
- Julienne peeler or slicer (optional)
- 2 quarts wide-mouthed jars (or 4 pints)
- Saucepan or small pot
Ingredients
- 2 pounds green papaya julienned (see note)
- 1 medium carrot julienned (see note)
- 1 small red bell pepper julienned (see note)
- 1 red onion thinly sliced (see note)
- ½ teaspoon whole peppercorns sub: ground pepper
- ½ teaspoon red pepper flakes
- 2½ cups distilled white vinegar (see note)
- 1 cup water
- 1 cup granulated sugar adjust to taste
- 1 teaspoon kosher salt (use less for table salt)
- 4 garlic cloves grated
- 1 tablespoon grated ginger
Instructions
- Combine the shredded papaya, carrots, red bell pepper, and red onion in a bowl. Note: When preparing the green papaya, if you notice a lot of sap, a quick rinse under cold water should do; there's no need to soak it.
- Add whole peppercorns and crushed red pepper. Toss them together.
- Boil vinegar, water, sugar, salt, ginger, and garlic in a saucepan. Give it a taste and adjust if necessary.
- Tightly pack the papaya mixture into glass jars and pour the hot brine until completely submerged.
- Let it cool, then put the airtight lids on.
- Allow it to marinate in the refrigerator for at least a day before eating. If you want a more intense flavor, leave it for a little longer.
Jomelyn
I will make this recipe because I miss achara in Philippines. thanks for the recipe
Apol
Mouth-watering!
Apol
Mouth-watering
Ana
This is so good especially with summer BBQ… will definitely make for labor day weekend. Thanks Nora for sharing
Marionne
I always have this stored in my fridge. I’ve Made this multiple times and shared with friends⭐️
Bim
This achara is a good match/side dish for the meat skewers/barbeque. Love this! Will try to do this too.