Keto Atchara (Filipino Pickled Papaya)

Discover a keto-friendly twist on a beloved Filipino classic with this Keto Atchara (Filipino Pickled Papaya) recipe! Bursting with vibrant flavors, this tangy, crunchy side dish features shredded green papaya, crisp carrots, and red bell peppers infused in a perfectly balanced pickling brine made with white vinegar and a touch of erythritol sweetener. Enhanced with aromatic ginger, garlic, and whole black peppercorns, this atchara stays true to its roots while offering a low-carb alternative for those on a ketogenic diet. Ready in just 30 minutes of prep time and requiring minimal cooking, this make-ahead dish is perfect as a zesty condiment to complement grilled meats or as a refreshing addition to any carb-conscious meal. With its vibrant colors, bold flavors, and keto appeal, this homemade pickled papaya is a must-try for foodies looking to explore Filipino cuisine in a healthier way!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 8

Ingredients

• 500 grams Green papaya
• 1 tablespoon Salt
• 1 cup White vinegar
• 1 cup Water
• 1 tablespoon Erythritol sweetener
• 1 medium Carrot
• 0.5 medium Red bell pepper
• 1 small knob Ginger
• 3 pieces Garlic cloves
• 1 teaspoon Black peppercorns

Directions

Step 1

Peel the green papaya and remove the seeds. Shred the papaya using a grater to achieve thin, long strips.

Step 2

Place the shredded papaya in a large bowl. Sprinkle with 1 tablespoon of salt, mix well, and let it sit for 30 minutes. This process will draw out the excess moisture from the papaya.

Step 3

After 30 minutes, squeeze the papaya shreds to remove as much liquid as possible. Rinse with cold water to remove excess salt, and then squeeze again.

Step 4

Peel the carrot and slice into thin strips, about the same size as the papaya shreds. Thinly slice the red bell pepper and ginger. Peel and thinly slice the garlic cloves.

Step 5

In a saucepan, combine the white vinegar, water, and erythritol sweetener. Heat over medium heat, stirring until the sweetener is fully dissolved. Bring to a gentle simmer, then remove from heat.

Step 6

In a sterilized jar or container, arrange the papaya, carrot, bell pepper, ginger, and garlic. Sprinkle the black peppercorns on top.

Step 7

Pour the hot vinegar mixture over the vegetables, making sure everything is submerged in the liquid.

Step 8

Seal the jar and let it cool to room temperature. Once cooled, refrigerate the atchara for at least 24 hours to allow the flavors to develop.

Step 9

Serve as a side dish or condiment. This Keto Atchara can be stored in the refrigerator for up to 3 weeks.

Nutrition Facts

Serving size	(1152.8g)

Amount per serving	% Daily Value*
Calories	327.4

Total Fat 2.0g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7172.9mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 34.0g
Protein 4.6g	0%

Vitamin D 0IU	0%
Calcium 180.0mg	0%
Iron 2.3mg	0%
Potassium 1469.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.9%

Protein: 5.0%

Carbs: 90.1%