Movatterモバイル変換


[0]ホーム

URL:


Jump to content
WikipediaThe Free Encyclopedia
Search

Atchara

From Wikipedia, the free encyclopedia
Pickle made from grated unripe papaya popular in the Philippines

Atchara
Papayaatchara
Alternative namesAtsara, Achara
Place of originPhilippines
Serving temperatureside or main
Main ingredientsunripe papaya
Bottledatchara at a Philippine supermarket
Atchara served as a side dish in the Filipino breakfasttosilog

Atchara (also spelledachara oratsara) is apickle made from grated unripepapaya originating from thePhilippines.[1] This dish is often served as aside dish for fried or grilled foods such as pork barbecue.

History

[edit]
Main articles:History of pickling and its transmission andHistory of Filipino cuisine

The nameatchara originated from theIndianachar, which was transmitted to the Philippines via theacar of theIndonesia,Malaysia, andBrunei.[2][3]

Preparation

[edit]

The primary ingredient is grated unripepapaya.Carrot slices,juliennedginger,bell pepper,onion andgarlic make up the othervegetables.Raisins or pineapple chunks may be added, and chilis, freshly ground black pepper, red pepper flakes, or wholepeppercorns complete the mixture. These are then mixed in a solution ofvinegar,sugar/syrup, andsalt preserves.

The mixture is placed in airtight jars where it will keep without refrigeration; however, once opened, it is preferably kept chilled to maintain its flavor.[4]

Variants

[edit]
Dampalit, pickled sea purslane (Sesuvium portulacastrum)
  • Atcharang maasim (sour pickles) - is prepared in the same way as normal Atchara except that no sugar is added.[4]
  • Atcharang labóng (pickled bamboo shoots) - are prepared in the same way as Atchara, but usebamboo shoots instead of papaya.[5]
  • Atcharang dampalit (pickledsea purslane) - made fromSesuvium portulacastrum, calleddampalit inTagalog.[6][7]
  • Atcharang ubod (pickledpalm hearts) - made from palm hearts, calledubod in Tagalog.[8]
  • Atcharang sayote (pickledchayote) - made fromchayote, bell pepper, carrots, and ginger.[9][10]

See also

[edit]

External links

[edit]
  • Media related toAtchara at Wikimedia Commons

References

[edit]
  1. ^Zabilka, G. (2007).Customs and Culture of the Philippines. Tuttle Publishing. p. pt111.ISBN 978-1-4629-1302-2. RetrievedNovember 3, 2017.
  2. ^"Pickles Throughout History". RetrievedFebruary 15, 2018.
  3. ^"A Brief History Of The Humble Indian Pickle". theculturetrip.com. July 20, 2016. RetrievedNovember 28, 2016.
  4. ^abDagoon; et al. (1997).Culinary Arts II. Rex Bookstore, Inc.ISBN 978-971-23-2157-3.
  5. ^Jesse D. Dagoon (1989).Applied nutrition and food technology. Rex Bookstore, Inc.ISBN 978-971-23-0505-4.
  6. ^"Atsarang Dampalit". Provincial Government of Bulacan, Philippines. Archived fromthe original on February 8, 2012. RetrievedSeptember 23, 2012.
  7. ^"Atsarang Dampalit". Market Manila. May 25, 2009. RetrievedSeptember 23, 2012.
  8. ^"Ubod / Heart of (Coconut) Palm". Market Manila. February 21, 2008. RetrievedSeptember 23, 2012.
  9. ^"Chayote Pickles".Putahe ni Aling Mading. RetrievedJuly 12, 2019.
  10. ^"Atsarang Sayote".Foodipino. RetrievedJuly 12, 2019.
Main dishes
Fried dishes
Rice dishes
Soups
Noodles and pasta
Sausages
Lumpia andturón
Breads, cakes,
and pastries
Biscuits/cookies
Desserts
Candies and confections
Chips and crackers
Frozen desserts
Kakanin (ricecakes)
Soup desserts
Condiments
and ingredients
Beverages
Non-alcoholic
Alcoholic
Retrieved from "https://en.wikipedia.org/w/index.php?title=Atchara&oldid=1273568734"
Categories:
Hidden categories:

[8]ページ先頭

©2009-2025 Movatter.jp