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Pickle made from grated unripe papaya popular in the Philippines
Atchara
Papaya atchara
Alternative names Atsara, Achara Place of origin
Philippines Serving temperature side or main Main ingredients unripe papaya
Bottled atchara at a Philippine 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 .
[1] This dish is often served as a
side dish for fried or grilled foods such as pork barbecue.
History
The name atchara originated from the
Indian
achar , which was transmitted to the Philippines via the
acar of the
Indonesia ,
Malaysia , and
Brunei .
[2]
[3]
Preparation
The primary ingredient is grated unripe
papaya .
Carrot slices,
julienned
ginger ,
bell pepper ,
onion and
garlic make up the other
vegetables .
Raisins or pineapple chunks may be added, and chilis, freshly ground black pepper, red pepper flakes, or whole
peppercorns complete the mixture. These are then 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.
[4]
Variants
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 use
bamboo shoots instead of papaya.
[5]
Atcharang dampalit (pickled
sea purslane ) - made from
Sesuvium portulacastrum , called dampalit in
Tagalog .
[6]
[7]
Atcharang ubod (pickled
palm hearts ) - made from palm hearts, called ubod in Tagalog.
[8]
Atcharang sayote (pickled
chayote ) - made from
chayote , bell pepper, carrots, and ginger.
[9]
[10]
See also
References
^ Zabilka, G. (2007).
Customs and Culture of the Philippines . Tuttle Publishing. p. pt111.
ISBN
978-1-4629-1302-2 . Retrieved November 3, 2017 .
^
"Pickles Throughout History" . Retrieved February 15, 2018 .
^
"A Brief History Of The Humble Indian Pickle" . theculturetrip.com. July 20, 2016. Retrieved November 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 from
the original on February 8, 2012. Retrieved September 23, 2012 .
^
"Atsarang Dampalit" . Market Manila. May 25, 2009. Retrieved September 23, 2012 .
^
"Ubod / Heart of (Coconut) Palm" . Market Manila. February 21, 2008. Retrieved September 23, 2012 .
^
"Chayote Pickles" . Putahe ni Aling Mading . Retrieved July 12, 2019 .
^
"Atsarang Sayote" . Foodipino . Retrieved July 12, 2019 .