Atchara facts for kids

Quick facts for kids
Atchara

Papaya atchara
Alternative names	Atsara, Achara
Place of origin	Philippines
Serving temperature	side or main
Main ingredients	unripe papaya

Bottled atchara at a Philippine supermarket

Atchara served as a side dish in the Filipino breakfast tosilog

Atchara (say: ah-CHA-ra) is a tasty pickle from the Philippines. It is made from unripe papaya that has been grated. People often eat this dish as a side dish with grilled or fried foods, like pork barbecue. It adds a fresh, tangy flavor to meals.

History of Atchara

Atchara got its name from a similar Indian dish called achar. The idea of pickling foods traveled from India to other countries. It went through places like Indonesia, Malaysia, and Brunei. Eventually, this way of making pickles made its way to the Philippines. That is how Atchara was created!

How Atchara is Made

The main ingredient for Atchara is unripe papaya. It is grated into thin strips. Other vegetables are often added to the mix. These can include Carrot slices, thin strips of ginger, bell pepper, onion, and garlic.

Sometimes, people add raisins or chunks of pineapple for a bit of sweetness. For a spicier kick, chilis or peppercorns can be included. All these ingredients are mixed together. They are then put into a special liquid. This liquid is made from vinegar, sugar (or syrup), and salt. This mixture helps to preserve the Atchara.

The finished Atchara is placed in jars that seal tightly. It can stay fresh for a long time without needing a refrigerator. However, once a jar is opened, it is best to keep it chilled. This helps to keep its flavor fresh and delicious.

Different Kinds of Atchara

There are several interesting types of Atchara. They use different main ingredients instead of papaya.

• Atcharang maasim (sour pickles) – This version is made almost the same way as regular Atchara. The main difference is that no sugar is added. This makes it taste much more sour.

• Atcharang labóng (pickled bamboo shoots) – Instead of papaya, this Atchara uses bamboo shoots. Bamboo shoots are the young stems of bamboo plants. They are prepared in a similar pickling liquid.

• Atcharang dampalit (pickled sea purslane) – This unique Atchara is made from a plant called Sesuvium portulacastrum. In the Tagalog language, this plant is known as dampalit.

Dampalit, pickled sea purslane (Sesuvium portulacastrum)

• Atcharang ubod (pickled palm hearts) – This type of Atchara is made from the inner core of certain palm trees. This part is called ubod in Tagalog.

• Atcharang sayote (pickled chayote) – This version uses chayote as its main ingredient. It also often includes bell pepper, carrots, and ginger, similar to the classic Atchara.

See also

In Spanish: Achara para niños