{{short description|Pickle made from grated unripe papaya popular in the Philippines}}{{use mdy dates|date=November 2022}}{{use Philippine English|date=November 2022}}

*factoids*

(File:Bottled atchara (pickled papaya) sold in a supermarket in the Philippines.jpg|thumb|Bottled atchara at a Philippine supermarket)File:Pork tocino with eggs, rice, and atchara (typical Filipino breakfast).jpg|thumb|Atchara served as a side dish in the Filipino breakfast tosilog tosilogAtchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the Philippines.BOOK, Zabilka, G., Customs and Culture of the Philippines, Tuttle Publishing, 2007, 978-1-4629-1302-2,books.google.com/books?id=KqDTAgAAQBAJ&pg=PT111, November 3, 2017, pt111, 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 Indian achar, which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei.WEB,www.history.com/news/hungry-history/pickles-throughout-history-2, Pickles Throughout History, February 15, 2018, WEB,theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/, A Brief History Of The Humble Indian Pickle, July 20, 2016, theculturetrip.com, November 28, 2016,
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.
Variants
File:Dampalit3jf.JPG|thumb|Dampalit, pickled sea purslane (Sesuvium portulacastrum)]]

Atcharang maasim (sour pickles) - is prepared in the same way as normal Atchara except that no sugar is added.BOOK, Dagoon, Culinary Arts II, Rex Bookstore, Inc., 1997,books.google.com/books?id=3HUf6bfz5fUC, 978-971-23-2157-3, etal,
Atcharang labÃ³ng (pickled bamboo shoots) - are prepared in the same way as Atchara, but use bamboo shoots instead of papaya.BOOK, Jesse D. Dagoon, Applied nutrition and food technology, Rex Bookstore, Inc., 1989,books.google.com/books?id=qbJl1XYeKWgC, 978-971-23-0505-4,
Atcharang dampalit (pickled sea purslane) - made from Sesuvium portulacastrum, called dampalit in Tagalog.WEB,www.bulacan.gov.ph/business/product.php?id=3, Atsarang Dampalit, Provincial Government of Bulacan, Philippines, September 23, 2012, February 8, 2012,www.bulacan.gov.ph/business/product.php?id=3," title="web.archive.org/web/20120208162423www.bulacan.gov.ph/business/product.php?id=3,">web.archive.org/web/20120208162423www.bulacan.gov.ph/business/product.php?id=3, dead, WEB,www.marketmanila.com/archives/atsarang-dampalit, Atsarang Dampalit, May 25, 2009, Market Manila, September 23, 2012,
Atcharang ubod (pickled palm hearts) - made from palm hearts, called ubod in Tagalog.WEB,www.marketmanila.com/archives/ubod-heart-of-coconut-palm-2, Ubod / Heart of (Coconut) Palm, February 21, 2008, Market Manila, September 23, 2012,
Atcharang sayote (pickled chayote) - made from chayote, bell pepper, carrots, and ginger.WEB, Chayote Pickles,putahenialingmading.blogspot.com/2012/10/chayote-pickles.html, Putahe ni Aling Mading, July 12, 2019, WEB, Atsarang Sayote,www.google.com/search?q=sayote+atsara, Foodipino, July 12, 2019,

See also

Philippine condiments
{{annotated link|Acar}}
{{annotated link|South Asian pickle}}
{{annotated link|Green papaya salad}}
{{annotated link|Pickled cucumber}}
{{annotated link|Pickled onion}}
{{annotated link|Sauerkraut}}
{{annotated link|Tsukemono}}
{{annotated link|Curtido}}
{{annotated link|List of fermented foods}}

References
{{Reflist}}{{Philippine cuisine}}

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