Atchara (also spelled achara or atsara) is a pickling made from grated unripe papaya originating from the Philippines.
History
The name
atchara originated from the
Indian cuisine achar, which was transmitted to the Philippines via the
acar of the
Indonesia,
Malaysia, and
Brunei.
Preparation
The primary ingredient is grated unripe
papaya.
Carrot slices,
julienned ginger,
bell pepper,
onion, and
garlic are the other
in the ingredients.
or pineapple chunks may be added and chilis, freshly ground black pepper, red pepper flakes, or whole
complete the mixture. Then it is mixed in a solution of
vinegar,
sugar/
syrup, and
Edible 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
-
Atcharang maasim (sour pickles) - is 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 instead of papaya.
-
Atcharang dampalit (pickled sea purslane) - made from Sesuvium portulacastrum, called dampalit in Tagalog language.
-
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.
See also
-
Philippine condiments
-
Curtido — Fermented cabbage relish from Central America
-
South Asian pickle — Pickled varieties of vegetables and fruit
External links
