Low Carb Atchara (Filipino Pickled Papaya)

Add a refreshing twist to your pantry with this *Low Carb Atchara (Filipino Pickled Papaya)*, a keto-friendly take on the classic Filipino side dish. Bursting with vibrant flavors, this recipe combines crunchy green papaya, julienned red bell peppers, carrots, and onions with a tangy pickling brine infused with garlic, ginger, peppercorns, and a hint of bay leaf. Sweetened with erythritol, this sugar-free version lets you enjoy the zesty, sweet-tart goodness of atchara while keeping carbs in check. Perfect for pairing with grilled meats or adding a bright, tangy kick to your favorite dishes, this healthy and easy-to-make pickled papaya can be stored in the fridge for weeks. An ideal choice for meal preppers and keto enthusiasts looking to explore Filipino flavors!

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:5 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 piece (medium size, about 600 grams) Green papaya
• 1 piece Red bell pepper
• 1 small piece Carrot
• 1 small piece White onion
• 3 cloves Garlic
• 2 inch piece Ginger
• 1.5 cups White vinegar
• 0.5 cup Water
• 0.75 cup Erythritol or any low-carb sweetener
• 1 tablespoon Salt
• 1 teaspoon Peppercorns
• 1 piece Bay leaf

Directions

Step 1

Peel and seed the green papaya, then shred it using a grater or a food processor. Place the shredded papaya in a large bowl and sprinkle with 1 tablespoon of salt. Let it sit for 30 minutes to draw out excess moisture.

Step 2

After 30 minutes, rinse the papaya thoroughly under cold running water to remove the salt. Squeeze out excess water using a clean cloth or a cheesecloth and set aside.

Step 3

Julienne the red bell pepper, carrot, and white onion. Mince the garlic and slice the ginger into thin strips.

Step 4

In a large saucepan, combine the white vinegar, water, erythritol, and the additional teaspoon of salt. Add the peppercorns and bay leaf. Bring the mixture to a boil over medium heat, stirring until the erythritol has dissolved.

Step 5

Once the pickling liquid reaches a boil, remove it from heat and let it cool for about 5 minutes.

Step 6

In a large mixing bowl, combine the shredded papaya, bell pepper, carrot, onion, garlic, and ginger.

Step 7

Pour the slightly cooled pickling liquid over the mixed vegetables and thoroughly combine them to ensure all the ingredients are well soaked in the liquid.

Step 8

Transfer the atchara to sterilized glass jars with tight-fitting lids. Ensure that the vegetables are fully submerged in the liquid.

Step 9

Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to fully develop. The atchara can be stored in the refrigerator for up to 2-3 weeks.

Nutrition Facts

Serving size	(1370.2g)

Amount per serving	% Daily Value*
Calories	444.0

Total Fat 2.7g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 7179.5mg	0%
Total Carbohydrate 92.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 44.9g
Protein 6.7g	0%

Vitamin D 0IU	0%
Calcium 220.5mg	0%
Iron 3.2mg	0%
Potassium 1991.7mg	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: 5.8%

Protein: 6.4%

Carbs: 87.8%