Filipino condiments

A number of condiments are used in Filipino cuisine. They include:

Achara or atsara - a sweet pickled papaya relish. Also used as a side dish.
Bagoong - fermented anchovy or shrimp paste, particularly popular in the dish kare-kare.
Banana ketchup - a sweet, red condiment made primarily of bananas.
Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish.
Liver sauce - used in roasts and the pork dish called lechon.
Patis. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi.
Sawsawang mangga - green mango relish with tomatoes and onions.
Sukang may sili - cane or coconut vinegar spiced with labuyo peppers.
Sukang may toyo - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers and/or onions. Sukang may toyo is used in the pork dish crispy pata.
Sweet sour sauce - used on fried meats and spring rolls.
Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice.