Atchara (Filipino pickled papaya and carrot)
A sweet, sharp and gingery Filipino pickle, brilliant with grilled meat, fried fish and rice. Mooli stands in for green papaya.
- Time30 min plus 1 day
- LevelEasy
- Costabout £0.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 80kcal
- 18.6gcarbs
- 15.6gof which sugars
- 0.2gfat
- 0gsaturates
- 1.1gprotein
- 2gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the mooli and carrots in a bowl with 1 teaspoon of the salt. Mix well and leave for 20 minutes.
20 min - 2
Squeeze the grated vegetables hard in your hands, a handful at a time, to remove the liquid. Put them in a large bowl.
- 3
Add the red pepper, onion, ginger, garlic and raisins and mix.
- 4
Heat the vinegar, water, sugar, remaining salt and peppercorns in a small pan, stirring until the sugar dissolves. Simmer for 3 minutes, then leave to cool for 10 minutes.
3 min - 5
Pack the vegetables into 2 clean jars and pour over the warm pickling liquid, pressing down so everything is covered.
- 6
Cool, then seal and chill for at least 24 hours. It keeps for 3 weeks in the fridge and tastes better after a few days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
