Atchara
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| Alternative names | Atsara, achara |
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| Place of origin | Philippines |
| Serving temperature | Side or main |
| Main ingredients | Unripe papaya |
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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 like pork barbecue.
History
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The name atchara originated from the Indian achar, which was transmitted to the Philippines via acar of Indonesia, Malaysia, and Brunei.[2][3]
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.[4]
Variants
- Atcharang maasim (sour pickles) - 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
- Philippine condiments
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- Curtido — Fermented cabbage relish from Central America
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- South Asian pickle — Pickled varieties of vegetables and fruit
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External links
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN 978-1-4629-1302-2. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."Pickles Throughout History". Retrieved February 15, 2018.
- ^ Page Module:Citation/CS1/styles.css has no content."A Brief History Of The Humble Indian Pickle". theculturetrip.com. July 20, 2016. Retrieved November 28, 2016.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Dagoon; et al. (1997). Culinary Arts II. Rex Bookstore, Inc. ISBN 978-971-23-2157-3.
- ^ Page Module:Citation/CS1/styles.css has no content.Jesse D. Dagoon (1989). Applied nutrition and food technology. Rex Bookstore, Inc. ISBN 978-971-23-0505-4.
- ^ Page Module:Citation/CS1/styles.css has no content."Atsarang Dampalit". Provincial Government of Bulacan, Philippines. Archived from the original on February 8, 2012. Retrieved September 23, 2012.
- ^ Page Module:Citation/CS1/styles.css has no content."Atsarang Dampalit". Market Manila. May 25, 2009. Retrieved September 23, 2012.
- ^ Page Module:Citation/CS1/styles.css has no content."Ubod / Heart of (Coconut) Palm". Market Manila. February 21, 2008. Retrieved September 23, 2012.
- ^ Page Module:Citation/CS1/styles.css has no content."Chayote Pickles". Putahe ni Aling Mading. Retrieved July 12, 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Atsarang Sayote". Foodipino. Retrieved July 12, 2019.
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