page_title: Philippine condiments
section_title: Pickles and fermented sauces
hierarchical_section_title: Philippine condiments / List of Philippine condiments / Pickles and fermented sauces
caption_attribution_description: English: Atchara - pickled papaya (Philippines)
context_page_description: The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
context_section_description: Atchara - The method of pickling in a vinegar solution, usually a sweet pickling solution. By itself refers to the sweet pickled relish of unripe papaya. Used as a side dish, especially with grilled and fried meat and seafood.
  Atcharang maasim (sour pickles)
  Atcharang labóng (pickled bamboo shoots)
  Atcharang dampalit (pickled sea purslane)
  Atcharang ubod (pickled palm hearts)
  Atcharang sayote (pickled chayote)
  Ensaladang mangga - green mango relish with tomatoes and onions.
  Bagoong - fermented salted anchovy paste or shrimp paste, particularly popular in the dish kare-kare, binagoongan, and binagoongang kangkong.
  Bagoong alamang (shrimp paste)
  Bagoong guisado - stir-fried bagoong, made with garlic, onions, tomatoes, sugar, and vinegar.
  Bagoong isda (fermented fish)
  Buro, tapay - fermented rice, which can use red yeast rice (angkak). Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc.
  Balao-balao - fermented rice with shrimp
  Burong isda - fermented rice with fish
  Burong mangga - pickled green mangoes. Commonly served with bagoong alamang (shrimp paste)
  Burong mustasa - pickled mustard leaves
  Tinapayan - fermented rice with dried fish
  Patis - Fish sauce. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi.
  Taba ng talangka - fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of the river swimming crabs (talangka). Can be sautéed in garlic and preserved in oil.
caption: Atchara, made from pickled green papaya
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