Philippine condiments
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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.
Toyomansi, a typical Filipino dipping sauce (sawsawan) composed of soy sauce and calamansi spiced with labuyo chilis
Atchara, made from pickled green papaya
Bagoong made from fermented shrimp paste
Vegan Bagoong
Atchara
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Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.
Papaya atchara
Bottled atchara at a Philippine supermarket
Atchara served as a side dish in the Filipino breakfast tosilog
Dampalit, pickled sea purslane (Sesuvium portulacastrum)