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4.08 from 26 votes


Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 6 to 8 cups


  • 1 large unripe green papaya, peeled, seeded and shredded
  • 2 tablespoons + 1 teaspoon salt
  • 1-1/2 cups white vinegar
  • 1 cup sugar
  • 1 thumb-size ginger peeled and julienned
  • 1 small onion peeled and sliced thinly
  • 3 to 4 cloves garlic peeled and crushed
  • 1 tablespoon peppercorns
  • 1/2 small red bell pepper seeded and julienned
  • 1/2 small green pepper seeded and julienned
  • 1 large carrot peeled and shredded
  • 1/4 cup raisins


  • In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices.
  • In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
  • In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine. In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.