Dish
Atchara
Atchara is made by pickling grated unripe papaya in a mixture of vinegar, sugar, and salt. The pickling process gives the papaya a sweet and sour flavor that is unique to this dish. Atchara is commonly served as a side dish with grilled or fried meats.
Origins and history
Atchara originated in the Philippines, where it is commonly served as a side dish with grilled or fried meats.
Dietary considerations
Atchara is vegan and gluten-free.
Variations
There are many variations of atchara, with different levels of sweetness and sourness. Some recipes also call for the addition of other ingredients, such as carrots or bell peppers.
Presentation and garnishing
Atchara is traditionally served in a small dish or bowl, and can be garnished with chopped scallions or cilantro.
Tips & Tricks
To make atchara, be sure to use unripe papaya, which is firmer and less sweet than ripe papaya. It is also important to grate the papaya finely and evenly so that it pickles evenly.
Side-dishes
Atchara is commonly served as a side dish with grilled or fried meats. It pairs well with other Filipino dishes, such as adobo or pancit.
Drink pairings
Coconut water or beer are good drink pairings for atchara.
Delicious Atchara recipes
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