Ampalaya Atchara

Ampalaya Atchara is a Philippine condiment that pairs well with seafood or meat.

Course Appetizer

Cuisine Filipino

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 207kcal

Ingredients

Atchara Ingredients

2 ampalaya bitter gourd melon, sliced diagonally
1 head garlic peeled
2 small red onions quartered
2 thumbs ginger sliced into flower
1 small carrot sliced into flower
1 green bell pepper sliced
1 red bell pepper sliced
2 banana peppers

Atchara Syrup

3 ½ - 4 cups vinegar
4 cups sugar
2 teaspoon salt

Instructions

Slice all vegetables except for garlic. Place all the veggies in a colander.
Boil 6 cups of water. In another container, add ice and pour 6 cups of cold water.
Blanch the vegetables twice. Pour hot water then cold water. Do the same procedure twice.
Before blanching the second time mix the vegetables so the bottom veggies can be on top of colander.
Air dry vegetables for a few hours. Prepare syrup.
Once vegetables are dry.
Divide vegetables to fit two 32 oz bottles.
Distribute and arrange vegetables evenly and tightly.
Pour syrup until it covers the vegetables.
Seal top of bottle with saran wrap then put the lid.
Refrigerate. Atchara will ready in a week.

Prepare Syrup.

In a pot, combine vinegar, sugar and salt.
Once sugar is dissolved turn off heat. Set aside to completely cool down. Note: You can also prepare this the night before.

Prepare Sterilized Bottles.

Boil water and pour over cleaned bottles. It is best to do this the night before so it can dry up.

Notes

1. When making the syrup taste to see if you need more sugar. The vinegar I’m using will be different from yours so acidity will vary. 2. If you prepare to blanche the vegetables by dipping it in boiling water for a minute and shocking it in cold water you may do so. I find the other way just a lot easier. 3. Make sure syrup has cooled down before pouring in vegetables. You will end up with soggy veggies. 4. If vegetables are not packed tightly it will float to the top.

Nutrition