Ingredients with Measurements:
- 2 cups of dampalit leaves, washed and drained
- 1 cup of carrots, julienned
- 1 cup of red bell pepper, julienned
- 1 cup of white onion, sliced
- 1 cup of vinegar
- 1/2 cup of sugar
- 1/4 cup of salt
- 1/4 cup of garlic, minced
- 1/4 cup of ginger, minced
- 1/4 cup of raisins
- 1/4 cup of pineapple chunks
- 1/4 cup of red chili pepper, sliced (optional)
Special equipment needed:
- Large mixing bowl
- Colander
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine dampalit leaves, carrots, red bell pepper, and white onion. Mix well.
2. Add vinegar, sugar, and salt to the vegetable mixture. Mix until well combined.
3. Add minced garlic, ginger, raisins, pineapple chunks, and red chili pepper (if using). Mix well.
4. Cover the bowl with a plastic wrap and let it sit for at least 2 hours or overnight in the refrigerator.
5. After marinating, drain the mixture using a colander.
6. Transfer the mixture into sterilized jars and seal tightly.
7. Store in the refrigerator for at least 2 days before serving to allow the flavors to meld.
- Time:
Preparation time: 20 minutes
- Marinating time: 2 hours or overnight
- Cooking time: None
Temperature:
- None
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 0.5g
- Carbohydrates: 28g
- Protein: 2g
- Sodium: 610mg
- Fiber: 3g
Substitutions for ingredients:
- Dampalit leaves can be substituted with spinach or kale leaves.
- Carrots can be substituted with jicama or cucumber.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- White onion can be substituted with red onion or shallots.
- Raisins can be substituted with dried cranberries or apricots.
- Pineapple chunks can be substituted with mango or papaya.
Variations:
- Add sliced green mangoes for a tangy twist.
- Use calamansi juice instead of vinegar for a more citrusy flavor.
- Add sliced green onions for a pop of color and flavor.
Tips and tricks:
- Make sure to wash and drain the dampalit leaves thoroughly to remove any dirt or debris.
- Use sterilized jars to prevent contamination and spoilage.
- Adjust the amount of sugar and vinegar to your preference.
Storage instructions:
- Store in the refrigerator for up to 2 weeks.
Reheating instructions:
- None
Presentation ideas:
- Serve in a small bowl or plate as a side dish.
- Garnish with sliced red chili pepper and green onions.
Garnishes:
- Sliced red chili pepper
- Green onions
Pairings:
- Serve with grilled or fried fish or meat.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the mixture is too sour, add more sugar to balance the flavors.
- If the mixture is too salty, add more vinegar and sugar to balance the flavors.
Food safety advice:
- Make sure to use clean and sterilized jars to prevent contamination and spoilage.
- Store in the refrigerator to prevent the growth of harmful bacteria.
Food history:
- Atchara is a popular Filipino side dish made with pickled vegetables. It is commonly served with grilled or fried meat or fish.
Flavor profiles:
- Sweet, sour, and tangy with a hint of spiciness.
Serving suggestions:
- Serve as a side dish with grilled or fried meat or fish.
Related Categories
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Region: Philippine