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Atchara

Filpino unripe papaya pickle

Atchara
Summary

Filpino unripe papaya pickle

FieldValue
nameAtchara
imageAchara.jpg
captionPapaya atchara
alternate_nameAtsara, achara
countryPhilippines
servedSide or main
main_ingredientUnripe papaya
Bottled ''atchara'' at a Filipino supermarket
''Atchara'' served as a side dish in the Filipino breakfast ''[[tosilog]]''

Atchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods like pork barbecue.

History

Main article: Pickling#History, Filipino_cuisine#Indian

The name atchara originated from the Indian achar, which was transmitted to the Philippines via acar of Indonesia, Malaysia, and Brunei.

Preparation

The primary ingredient is grated unripe papaya. Carrot slices, julienned ginger, bell pepper, onion, and garlic are the other vegetables in the ingredients. Raisins or pineapple chunks may be added and chilis, freshly ground black pepper, red pepper flakes, or whole peppercorns complete the mixture. Then it is mixed in a solution of vinegar, sugar/syrup, and salt 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.

Variants

Sesuvium portulacastrum]]'')
  • Atcharang maasim (sour pickles) - prepared in the same way as normal atchara except that no sugar is added.
  • Atcharang labóng (pickled bamboo shoots) - are prepared in the same way as atchara, but use bamboo shoots instead of papaya.
  • Atcharang dampalit (pickled sea purslane) - made from Sesuvium portulacastrum, called dampalit in Tagalog.
  • Atcharang ubod (pickled palm hearts) - made from palm hearts, called ubod in Tagalog.
  • Atcharang sayote (pickled chayote) - made from chayote, bell pepper, carrots, and ginger.

References

References

  1. Zabilka, G.. (2007). "Customs and Culture of the Philippines". Tuttle Publishing.
  2. "Pickles Throughout History".
  3. (July 20, 2016). "A Brief History Of The Humble Indian Pickle". theculturetrip.com.
  4. Dagoon. (1997). "Culinary Arts II". Rex Bookstore, Inc..
  5. Jesse D. Dagoon. (1989). "Applied nutrition and food technology". Rex Bookstore, Inc..
  6. "Atsarang Dampalit". Provincial Government of Bulacan, Philippines.
  7. (May 25, 2009). "Atsarang Dampalit". Market Manila.
  8. (February 21, 2008). "Ubod / Heart of (Coconut) Palm". Market Manila.
  9. "Chayote Pickles".
  10. "Atsarang Sayote".
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

pickles philippine-condiments papaya-dishes
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