Atchara

Last updated

Atchara
Achara.jpg
Papaya atchara
Alternative namesAtsara, Achara
Place of origin Philippines
Serving temperatureside or main
Main ingredientsunripe papaya
Bottled atchara at a Philippine supermarket Bottled atchara (pickled papaya) sold in a supermarket in the Philippines.jpg
Bottled atchara at a Philippine supermarket
Atchara served as a side dish in the Filipino breakfast tosilog Pork tocino with eggs, rice, and atchara (typical Filipino breakfast).jpg
Atchara served as a side dish in the Filipino breakfast tosilog

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 such as pork barbecue.

Contents

History

The name atchara originated from the Indian achar , which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei. [2] [3]

Preparation

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 flavor. [4]

Variants

Dampalit, pickled sea purslane (Sesuvium portulacastrum) Dampalit3jf.JPG
Dampalit, pickled sea purslane ( Sesuvium portulacastrum )

See also

Related Research Articles

<span class="mw-page-title-main">Polish cuisine</span> Culinary traditions of Poland

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Coleslaw</span> Salad consisting primarily of finely-shredded raw cabbage

Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

<span class="mw-page-title-main">Pickling</span> Procedure of preserving food in brine or vinegar

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

<span class="mw-page-title-main">Philippine condiments</span> Condiments used in Filipino cuisine

The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.

<span class="mw-page-title-main">South Asian pickle</span> Pickled varieties of vegetable and fruit

South Asian pickle is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, pachadi or noncha, achaar, athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai.

<span class="mw-page-title-main">Pickled cucumber</span> Cucumber pickled in brine, vinegar, or other solution

A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

<span class="mw-page-title-main">Asinan</span> Indonesian pickled vegetable or fruit dish

Asinan is a pickled vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak, which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found in restaurants, warung, and travelling street vendor.

<span class="mw-page-title-main">Olivier salad</span> Russian traditional salad dish

Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.

<span class="mw-page-title-main">Burmese salads</span> Category of dishes in Burmese cuisine

Burmese salads are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees. The iconic laphet thoke is traditionally eaten as a palate cleanser at the end of a meal.

<span class="mw-page-title-main">Pickled fruit</span> Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

<span class="mw-page-title-main">Thai salads</span> Thai cuisine

Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.

<span class="mw-page-title-main">Acar</span> Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.

Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

<span class="mw-page-title-main">Rojak</span> Southeast Asian fruit and vegetable dish

Rujak or rojak is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.

<i>Tsukemono</i> Japanese preserved vegetables

Tsukemono are Japanese preserved vegetables. They are served with rice as an okazu, with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.

<span class="mw-page-title-main">Encurtido</span> Pickled vegetable dish from Central America

Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold.

References

  1. Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN   978-1-4629-1302-2 . Retrieved November 3, 2017.
  2. "Pickles Throughout History" . Retrieved February 15, 2018.
  3. "A Brief History Of The Humble Indian Pickle". theculturetrip.com. July 20, 2016. Retrieved November 28, 2016.
  4. 1 2 Dagoon; et al. (1997). Culinary Arts II. Rex Bookstore, Inc. ISBN   978-971-23-2157-3.
  5. Jesse D. Dagoon (1989). Applied nutrition and food technology. Rex Bookstore, Inc. ISBN   978-971-23-0505-4.
  6. "Atsarang Dampalit". Provincial Government of Bulacan, Philippines. Archived from the original on February 8, 2012. Retrieved September 23, 2012.
  7. "Atsarang Dampalit". Market Manila. May 25, 2009. Retrieved September 23, 2012.
  8. "Ubod / Heart of (Coconut) Palm". Market Manila. February 21, 2008. Retrieved September 23, 2012.
  9. "Chayote Pickles". Putahe ni Aling Mading. Retrieved July 12, 2019.
  10. "Atsarang Sayote". Foodipino. Retrieved July 12, 2019.