atchara
{{short description|Pickle made from grated unripe papaya popular in the Philippines}}
{{use mdy dates|date=November 2022}}
{{use Philippine English|date=November 2022}}
{{Infobox prepared food
| name = Atchara
| image = Achara.jpg
| caption = Papaya atchara
| alternate_name = Atsara, achara
| country = The Philippines
| region =
| creator =
| type =
| served = Side or main
| main_ingredient = Unripe papaya
| variations =
| calories =
| other =
}}
File:Bottled atchara (pickled papaya) sold in a supermarket in the Philippines.jpg
File:Pork tocino with eggs, rice, and atchara (typical Filipino breakfast).jpg]]
Atchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the Philippines.{{cite book | last=Zabilka | first=G. | title=Customs and Culture of the Philippines | publisher=Tuttle Publishing | year=2007 | isbn=978-1-4629-1302-2 | url=https://books.google.com/books?id=KqDTAgAAQBAJ&pg=PT111 | access-date=November 3, 2017 | page=pt111}} This dish is often served as a side dish for fried or grilled foods like pork barbecue.
History
{{main | Pickling#History | label 1 = History of pickling and its transmission | Filipino_cuisine#Indian | l2 = History of Filipino cuisine}}
The name atchara originated from the Indian achar, which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei.{{cite web|url=http://www.history.com/news/hungry-history/pickles-throughout-history-2|title=Pickles Throughout History|access-date=February 15, 2018}}{{cite web|url=https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|title=A Brief History Of The Humble Indian Pickle|date=July 20, 2016 |publisher=theculturetrip.com|access-date=November 28, 2016}}
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
- Atcharang maasim (sour pickles) - is prepared in the same way as normal Atchara except that no sugar is added.{{cite book|author=Dagoon|title =Culinary Arts II|publisher =Rex Bookstore, Inc.|year =1997|url=https://books.google.com/books?id=3HUf6bfz5fUC|isbn =978-971-23-2157-3|display-authors=etal}}
- Atcharang labóng (pickled bamboo shoots) - are prepared in the same way as Atchara, but use bamboo shoots instead of papaya.{{cite book|author=Jesse D. Dagoon|title =Applied nutrition and food technology|publisher =Rex Bookstore, Inc.|year =1989|url=https://books.google.com/books?id=qbJl1XYeKWgC|isbn =978-971-23-0505-4}}
- Atcharang dampalit (pickled sea purslane) - made from Sesuvium portulacastrum, called dampalit in Tagalog.{{cite web|url=http://www.bulacan.gov.ph/business/product.php?id=3|title=Atsarang Dampalit|publisher=Provincial Government of Bulacan, Philippines|access-date=September 23, 2012|archive-date=February 8, 2012|archive-url=https://web.archive.org/web/20120208162423/http://www.bulacan.gov.ph/business/product.php?id=3|url-status=dead}}{{cite web|url=http://www.marketmanila.com/archives/atsarang-dampalit|title=Atsarang Dampalit |date=May 25, 2009|publisher=Market Manila|access-date=September 23, 2012}}
- Atcharang ubod (pickled palm hearts) - made from palm hearts, called ubod in Tagalog.{{cite web|url=http://www.marketmanila.com/archives/ubod-heart-of-coconut-palm-2|title=Ubod / Heart of (Coconut) Palm|date=February 21, 2008|publisher=Market Manila|access-date=September 23, 2012}}
- Atcharang sayote (pickled chayote) - made from chayote, bell pepper, carrots, and ginger.{{cite web |title=Chayote Pickles |url=http://putahenialingmading.blogspot.com/2012/10/chayote-pickles.html |website=Putahe ni Aling Mading |access-date=July 12, 2019}}{{cite web |title=Atsarang Sayote |url=https://www.google.com/search?q=sayote+atsara |website=Foodipino |access-date=July 12, 2019}}
See also
- Philippine condiments
- {{annotated link|Acar}}
- Curtido — Fermented cabbage relish from Central America
- {{annotated link|Green papaya salad}}
- {{annotated link|Pickled cucumber}}
- {{annotated link|Pickled onion}}
- {{annotated link|Sauerkraut}}
- South Asian pickle — Pickled varieties of vegetables and fruit
- {{annotated link|Tsukemono}}
- {{annotated link|List of fermented foods}}
- {{portal-inline|Food}}
External links
- {{commonscat-inline}}