Homemade Atchara

Huwhat? MASON JARS at 30% off at Handyman? I want. So hubby got them. It was a good catch. 12 750ml jars for only less than 600php. SKP? (Rica: San Ka Pa?)


Thinking of what to do and what to put in them, out of all the ideas I had in mind, I remembered my Mommy Tess' famous Atchara. I knew it was very famous in our neighborhood. I can still vividly remember the many containers she used to fill up with it and sends them to those who ordered from her or to some relatives who simply "requested" :)

By the way she even makes tinapang bangus from scratch (which they say is best eaten with atchara) --but I have no plans of trying it.

To be honest, I am not really an atchara eater. I have tried it a few times but I am okay without it. How ironic isn't it? I love food - but I am actually a boring eater when it comes to condiments. The few condiments I pair with food are: mayonnaise, fish sauce, calamansi, soy sauce and Knorr Seasoning... and I am not kidding!

B U T

Hubby loves atchara (and any pickled veggie for that matter), as well as our household's tres marias. For Little J, not sure yet. I have yet to know. My in-laws eat atchara, as well as my Dad.

In this light, I pretty much believe that putting a great effort to make homemade atchara for the ones I love will be very worthwhile, right?

So let me share with you Mommy Tess' recipe of homemade atchara:

For the Atchara Syrup

2 cups of white vinegar
1 cup of white sugar
1/2 cup of brown sugar
2 tsp salt

- Best to make this ahead of time. Stir all ingredients together until sugar and salt has dissolved. Then simmer on low heat for 20 to 25 minutes until it boils. Then set aside to cool on room temp.

Next, prepare:

2 medium size Green Papaya - peeled, washed and grated
1 medium size Sayote - peeled, washed and grated
2 tbsp salt

- Mix the grated papaya and sayote with the salt and leave for about 5 minutes.

- After 5 minutes, wash with water, drain and squeeze all the juices, then repeat this process (i did mine 5 times) until the saltyness is gone.

Then...

- either you air dry it (which may take longer) , or you dry it in your oven toaster for about 15 minutes at 300F/150C

- when they are dry, let cool and set aside:




Then prepare:

About 15 to 20 pieces of shallots/ sibuyas tagalog, peeled
1 head of garlic, peeled and sliced (or buy the peeled ones)
3 to 4 tbps of ginger cut into strips
1 green chilli, sliced (seeds and stem not included)
1 carrot sliced into strip and some in flowerettes (my favorite part! see photo below!)

I was so "kilig" when making these flowerettes!

When the syrup has cooled down, put all the veggies in the pot, mix them altogether until the veggies have absorbed most of the syrup, then start filling up your jars - unless you cannot stop appreciating the wonderful colors it has created:

Don't forget to sterilize your containers first!

After filling them up, put them in the fridge until consumption.

This recipe filled 2 Mason Jars (750ml each) and 1 250ml jar.

Looking at these beauties, I was happy that it was a success. Hubby took the taste test, so that's enough for an A plus! ;)

I suddenly thought I might be missing a lot. I know I am. Hubby told me so!

Please... just give me a little more time and maybe I will have the urge to finally put this on my condiments list ! :)


In the meantime, I will watch the atchara fanatics enjoy this with whatever fried, smoked or BBQd food we have! :)


Cheers! The weekend is here! :)


P.S. Credits to my angels for helping with the "grating" part. Thank you ates! :)