Paleo Atchara (Filipino Pickled Papaya)

Discover the vibrant flavors of the Philippines with this *Paleo Atchara*—a healthy and refined sugar-free twist on the classic Filipino pickled papaya. This quick-pickle recipe combines crunchy shredded unripe papaya with colorful carrots, bell peppers, and a zesty blend of garlic, ginger, and chilies for a tangy, slightly sweet side dish that’s brimming with probiotic goodness. Sweetened naturally with honey and pickled in white vinegar, this paleo-friendly version is perfect for pairing with grilled meats, fried fish, or as a tangy topping for your favorite meals. Ready in under an hour and packed with bold, refreshing flavors, this Paleo Atchara is a must-try for anyone looking to explore authentic Filipino cuisine with a wholesome twist. Make a batch today and enjoy this crisp, flavorful condiment for up to two weeks!

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:5 mins

Total Time:50 mins

Servings: 10

Ingredients

• 1 large unripe papaya
• 2 medium carrots
• 1 medium red bell pepper
• 1 medium yellow onion
• 4 cloves garlic
• 1 2-inch piece ginger
• 2 cups white vinegar
• 1 cup water
• 0.25 cup honey
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 2 green chilies (optional)

Directions

Step 1

Begin by peeling and shredding the unripe papaya using a julienne peeler or a grater.

Step 2

Place the shredded papaya in a bowl and sprinkle with 1 tablespoon of salt. Mix it well and let it sit for about 15-20 minutes to draw out excess moisture.

Step 3

Afterward, rinse the papaya under cold running water to remove the excess salt, and squeeze it thoroughly to remove as much water as possible. Set aside.

Step 4

Peel and julienne the carrots. Thinly slice the red bell pepper and yellow onion. Thinly slice the garlic and ginger.

Step 5

In a medium saucepan, combine white vinegar, water, honey, and a pinch of salt. Add the whole black peppercorns and bay leaf.

Step 6

Bring the mixture to a boil over medium heat, stir until the honey is dissolved, and remove it from the heat. Allow it to cool slightly.

Step 7

In a large, clean bowl, combine the papaya, carrots, bell pepper, onion, garlic, ginger, and sliced green chilies if using.

Step 8

Pour the slightly cooled vinegar mixture over the vegetables, ensuring everything is well covered.

Step 9

Transfer the mixture into sterilized jars, packing them tightly. If needed, add more vinegar to cover completely.

Step 10

Seal the jars and refrigerate them for at least 1 day before serving to allow flavors to develop.

Step 11

Paleo Atchara is best consumed within two weeks and should be kept refrigerated.

Nutrition Facts

Serving size	(1284.4g)

Amount per serving	% Daily Value*
Calories	482.9

Total Fat 1.6g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 7218.4mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 12.7g	0%
Total Sugars 69.5g
Protein 7.1g	0%

Vitamin D 0IU	0%
Calcium 190.6mg	0%
Iron 3.2mg	0%
Potassium 1703.4mg	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: 3.3%

Protein: 6.6%

Carbs: 90.1%