Pickle made from grated unripe papaya popular in the Philippines
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.
History
The name atchara originated from the Indianachar, which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei.[2][3]
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
Atcharang maasim (sour pickles) - is prepared in the same way as normal Atchara except that no sugar is added.[4]
Atcharang labóng (pickled bamboo shoots) - are prepared in the same way as Atchara, but use bamboo shoots instead of papaya.[5]