Featured on BBC2’s ’Top of the Shop with Tom Kerridge’…

TRADITIONAL FAMILY FILIPINO PICKLE

Atchara is a pickle made from grated unripe papaya and every home in the Philippines will have their own version of Atchara.  In the Philippines you will find it at restaurants, cafes and streetfood stalls.  Market traders also sell it in clear bags laid out on Bilao’s; a flat round-shaped rice winnower – a traditional implement used in the Philippines and usually made from woven wood.

I love my pickle with grilled foods such as pork BBQ and mackerel.  Frankly, though, it would taste great with any grilled or BBQ’d food.  I also love it nestled in a toasted cheese sandwich – something strong like Montgomery Chedder or Sussex Charmer.  Though I recently tried Stichelton and Barkham Blue and the pickle was great with those too.  

The other way is to take a fork and have one large mouthful straight from the jar – fresh, clean, crunchy and super tasty.  The chilli warms your mouth, balanced out with the sweetness of the Sugar Cane vinegar and then you get the fresh crunch of the pickled vegetables – my mouth is actually watering as I write this!

Please give it a try and let me know what you think – I’m always interested to hear what customers have to say.

Personal & Wholesale orders

Please note that due to higher than expected demands, my pickle deliveries may take up to 3 weeks – It’ll be worth it.

INGREDIENTS

FILIPINO PICKLE STORY

JOURNEY SO FAR

This started as a little girl – growing up my mum, Marlene made Atchara all the time.  My mum always cooked when I was growing up and cooking Filipino or Asian food is definitely her thing – she never follows recipe books though, it’s always ‘a bit of this’ and ‘a bit of that’.  A nightmare when trying to replicate it myself…  That is also how mamabakat (my grandma) cooked and a good cook she was too – lucky for my mum and me!.  My mum learned from her and in turn my mum taught me through watching her and eating it.  I can’t wait to show my children when I have them!

When I started my supper clubs a couple of years ago I made my pickle as a garnish to my dishes and also gave small jars to each guest as a gift at the end.  One of my favourite dishes which I garnished my pickle with was ‘Kinilaw’, a mackerel ceviche.  Being a lovely fatty fish, it went beautifully and the plating looked great too.

There are some differences between mine and my mum’s Atchara though and the main ones are that I don’t use sultanas and I add chilli.  Just a preference really because I love spice and I’m just not a massive fan of sultanas.

The next step of my pickle journey is that it will be on BBC2 Tuesday 17 April at 8pm – ’Top of the Shop with Tom Kerridge’.  Eight episodes in total, each episode with a different Artisan food category.  Mine, the first episode, will be Pickles and Preserves.  I can’t say much more than that except please tune in and watch the programme and if you’re interested in buying my pickle then please get in contact with me on the form below.

If you’re local or visiting the Brighton & Hove area, you can sample it at my Streetfood stall every Friday in Brighton or at Bison Beer in Hove.

You can also catch me with my pickle, doing a tasting at HISBE 12th May. Shelves will be stocked with Filipino Pickles from 28th April.

You can also follow my pickle journey on my social media here

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