What is Atchara? [ot chá ra] 
Atchara is a traditional Philippine fermented dish made with unripe raw green papaya, fresh raw ginger root, and other raw ingredients in a vinegar base. As kimchi is to the Koreans, chutney to the Indians, and sauerkraut is to the Germans, so atchara is a traditional fermented dish valued in Philippine culture.
During my years living in the Philippines, I was often served this native dish, especially at holiday gatherings where a LOT of food is traditionally consumed. While most Filipinos probably could not say “why” it was a custom to eat atchara during holiday gatherings, I suspect that the large amount of sweets (mostly rice and coconut based) and the large amount of meats (mostly pork) consumed during the holidays probably contributed well to the concept of having a natural digestive aid in this fermented papaya dish. Many Filipinos are not wealthy enough to eat meat regularly outside of these special events. Add that to the fact that most people living in the rural areas do not have refrigeration, and therefore consume meat in larger quantities during these holiday and festive gatherings (such as “lechon” - a roasted whole pig), atchara became a strong tradition at the meals of these events, as their digestive systems were not naturally used to digesting large amounts of meats on a regular basis. The two main drawbacks I saw to the product were that it was usually made with white refined sugar and white distilled vinegar in modern times.
Knowing the nutritional value of papaya and fermented foods, Marianita and I began a quest to make a truly raw fermented atchara (as it once probably was years ago) that could take its rightful place in the market of other traditionally fermented vegetable dishes such as sauerkraut, kimchi, and chutney, which are well-known around the world. It was a journey that took more than 5 years to develop, since this was strictly a “homemade” type of product in the Philippines. One of our biggest challenges was developing a raw coconut water vinegar that could be consistently produced from the water of our organic coconuts. We knew this would add tremendous nutritional value to the dish. We also wanted only the best possible ingredients that the Philippines had to offer, as you will read below.
So finally, after more than 5 years of development, we bring to you Tropical Traditions Atchara from the Philippines, which we believe will soon become the most beloved fermented native dish the world has yet seen!
I know that fermented foods are very healthy for you gut. Repopulating the digestive system with live cultures, which balance your flora - promoting healthy digestion and immune system. That is why I drink kefir and eat yogurts. There are many fermented foods to choose from - fermented provides the good bacteria that wen want & need.
The jar reads - as kimchi is to the Koreans, chutney is to the Indians, and sauerkraut is to the Germans, atchara is to the Phillippine culture. So I thought, I'll just use it like I do chutney - with curry.
When I sampled the atchara, it learned I could not use it as I would chutney. It has it's own flavor and is only comparable in that it is that culture's fermented condiment.
I was at first wondering how I would use atchara. But I have found many uses and am really enjoying it! The first way I tried it was at lunch on a box pizza I made - oh my it was so good. I just lightly sprinkled it on. Second was on hotdogs , recommended by a friend - that was good too. Next was on a noodle bowl & my brother tried it on ramen noodle and loved it.
And it's super good for you too & USDA certified organic.
BUY IT:
You can buy atchara online at Tropical Traditions http://www.tropicaltraditions.com/atchara.htm
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Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
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