Whole30 Atchara (Filipino Pickled Papaya)

Brighten your table with Whole30 Atchara, a tangy and vibrant Filipino pickled papaya dish that's both keto-friendly and Whole30-compliant! This traditional recipe transforms unripe papaya into crisp, refreshing pickles infused with the zestiness of white and apple cider vinegar, aromatic ginger, garlic, and peppercorns. Combined with colorful carrots, red bell peppers, and red onions, each jar of this atchara is a feast for the eyes and taste buds. Perfect as a zippy side for grilled meats or as a palate-cleansing condiment, this quick-to-prepare, no-cook recipe is a must for your Whole30 meal rotation. Enjoy the bold flavors while savoring the health benefits in every crunchy bite!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 2 cups Unripe papaya
• 1 medium Carrots
• 1 medium Red bell pepper
• 1.5 cups White vinegar
• 0.5 cup Apple cider vinegar
• 1 tablespoon Salt
• 4 whole Garlic cloves
• 1 small Red onion
• 2 tablespoons Ginger
• 1 teaspoon Whole peppercorns

Directions

Step 1

Peel and seed the unripe papaya, then shred it into thin strips using a grater or julienne peeler. Place the shredded papaya in a colander, sprinkle with salt, and let it sit for at least 30 minutes to draw out moisture.

Step 2

While the papaya is resting, peel and slice the carrots into thin matchsticks. Cut the red bell pepper into thin strips.

Step 3

Peel and thinly slice the red onion, and peel and finely slice the ginger into thin slivers. Peel the garlic cloves and keep them whole.

Step 4

In a saucepan, combine the white vinegar, apple cider vinegar, and whole peppercorns. Bring the mixture to a boil, then remove from heat and let cool slightly.

Step 5

After 30 minutes, rinse the salted papaya thoroughly under cold water to remove excess salt, then squeeze out as much water as possible.

Step 6

In a large bowl, combine the papaya, carrots, red bell pepper, red onion, garlic, and ginger. Mix well to ensure even distribution.

Step 7

Pack the mixed vegetables into sterilized jars, ensuring there is enough space for the pickling liquid to fully cover the vegetables.

Step 8

Pour the slightly cooled vinegar mixture over the vegetables in the jars, making sure they are fully submerged.

Step 9

Seal the jars tightly and refrigerate. Allow the atchara to marinate for at least 24 hours before serving to let the flavors meld together.

Step 10

For best results, consume the atchara within three weeks, keeping it stored in the refrigerator.

Nutrition Facts

Serving size	(815.8g)

Amount per serving	% Daily Value*
Calories	231.4

Total Fat 0.9g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 7151.2mg	0%
Total Carbohydrate 32.3g	0%
Dietary Fiber 7.4g	0%
Total Sugars 12.8g
Protein 4.3g	0%

Vitamin D 0IU	0%
Calcium 118.4mg	0%
Iron 1.9mg	0%
Potassium 1094.1mg	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: 5.2%

Protein: 11.1%

Carbs: 83.6%