Pickle made from grated unripe papaya popular in the Philippines
Atchara Papayaatchara
Alternative names Atsara, Achara Place of origin Philippines Serving temperature side or main Main ingredients unripe 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.
The nameatchara originated from theIndian achar , which was transmitted to the Philippines via theacar of theIndonesia ,Malaysia , andBrunei .[ 2] [ 3]
The primary ingredient is grated unripepapaya .Carrot slices,julienned ginger ,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]
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] Media related toAtchara at Wikimedia Commons^ Zabilka, G. (2007).Customs and Culture of the Philippines . Tuttle Publishing. p. pt111.ISBN 978-1-4629-1302-2 . RetrievedNovember 3, 2017 . ^ "Pickles Throughout History" . RetrievedFebruary 15, 2018 .^ "A Brief History Of The Humble Indian Pickle" . theculturetrip.com. July 20, 2016. RetrievedNovember 28, 2016 .^a b Dagoon; et al. (1997).Culinary Arts II . Rex Bookstore, Inc.ISBN 978-971-23-2157-3 . ^ Jesse D. Dagoon (1989).Applied nutrition and food technology . Rex Bookstore, Inc.ISBN 978-971-23-0505-4 . ^ "Atsarang Dampalit" . Provincial Government of Bulacan, Philippines. Archived fromthe original on February 8, 2012. RetrievedSeptember 23, 2012 .^ "Atsarang Dampalit" . Market Manila. May 25, 2009. RetrievedSeptember 23, 2012 .^ "Ubod / Heart of (Coconut) Palm" . Market Manila. February 21, 2008. RetrievedSeptember 23, 2012 .^ "Chayote Pickles" .Putahe ni Aling Mading . RetrievedJuly 12, 2019 .^ "Atsarang Sayote" .Foodipino . RetrievedJuly 12, 2019 .