Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. My father is an achara lover. Open his refrigerator any time and you’ll find something pickling in a bowl or jar, usually carrots, onions, etc., with lots of ginger.
The recipe that follows is a personal favorite, developed from memories of a particular achara my parents loved and usually gave …read more