Atchara (also spelled achara or atsara), is a pickle made from grated unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.
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 flavour.
- 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 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.
- Philippine condiments
- Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.
- Achaar (pickle) – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- Green papaya salad
- Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
- Pickled onion – Onions pickled in a solution of vinegar or salt
- Sauerkraut – Finely sliced and fermented cabbage
- Tsukemono – Japanese preserved vegetables
- List of fermented foods – Wikimedia list article
- Food portal
- Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN 978-1-4629-1302-2. Retrieved November 3, 2017.
- 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. 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 12 July 2019.
- "Atsarang Sayote". Foodipino. Retrieved 12 July 2019.