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.
Pickling originated in India around 2400 BCE, and with expansion of Indosphere cultural influence of Greater India, through transmission of Hinduism in Southeast Asia and the Silk Road transmission of Buddhism leading to Indianization of Southeast Asia through formation of non-Indian southeast Asian native Indianized kingdoms which adopted sanskritized language and other Indian elements such as the honorific titles, martial arts, attire, and cuisine including adoption of Indian achaar pickle as atchara in Philippines and acar in Indonesia, Malaysia, Singapore and Brunei.
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
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