Low Sodium Atchara (Filipino Pickled Papaya)

Discover the tangy and refreshing flavors of Low Sodium Atchara, a healthier spin on the traditional Filipino pickled papaya. This vibrant recipe combines shredded green papaya, crisp carrots, colorful bell peppers, and a medley of aromatics like ginger, garlic, and onions, all steeped in a perfectly balanced vinegar-sugar brine. With less sodium than the classic version, this pickled delight retains its signature sweet and tangy essence, making it a guilt-free addition to your meals. Ideal as a side dish or a zesty condiment, Low Sodium Atchara pairs beautifully with grilled meats, fried dishes, or as a burst of brightness on a charcuterie board. Ready in just over an hour and even more flavorful after a day of marinating, this make-ahead recipe is the perfect way to elevate your everyday dishes.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 large unripe green papaya
• 1 medium carrots
• 1 medium red bell pepper
• 1 medium green bell pepper
• 4 cloves garlic
• 1 thumb-sized piece ginger
• 1 medium red onion
• 2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 1 teaspoon black peppercorns
• 0.5 cup raisins

Directions

Step 1

Peel the green papaya, cut it in half, and remove the seeds. Grate the papaya using a julienne peeler or coarse grater. Place the grated papaya in a large mixing bowl.

Step 2

Sprinkle the grated papaya with 1 tablespoon of salt and let it sit for about 30 minutes to draw out excess moisture. Rinse thoroughly with water to remove the salt, then squeeze out the excess liquid.

Step 3

Peel and julienne the carrots. Slice the red and green bell peppers into thin strips.

Step 4

Crush and chop the garlic. Peel and cut the ginger into fine strips. Slice the red onion thinly.

Step 5

In a small pot, combine the white vinegar, water, and sugar. Heat over medium heat until the sugar dissolves, then bring to a gentle boil. Add the black peppercorns to the mixture.

Step 6

In a sterilized jar or container, layer the papaya, carrots, bell peppers, garlic, ginger, red onion, and raisins.

Step 7

Pour the hot vinegar mixture over the layered vegetables in the jar, filling it to submerge the mixture completely.

Step 8

Seal the jar tightly and allow it to cool to room temperature before refrigerating.

Step 9

For best results, let the Atchara marinate in the refrigerator for at least 24 hours before serving.

Nutrition Facts

Serving size	(2014.1g)

Amount per serving	% Daily Value*
Calories	1481.3

Total Fat 2.7g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 119.5mg	0%
Total Carbohydrate 341.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 299.0g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 312.0mg	0%
Iron 5.3mg	0%
Potassium 2996.8mg	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: 1.7%

Protein: 3.3%

Carbs: 95.0%