Shred Papaya: Start by peeling and removing the seeds from the green papaya. Then, using a grater or a mandoline slicer, shred the papaya into thin strips. You can also use a knife to julienne the papaya if preferred.

Salt and Squeeze Papaya: Place the shredded papaya in a large bowl and sprinkle it with salt.

Massage the salt into the papaya thoroughly, then let it sit for about 30 minutes to an hour.

Rinse the papaya under cold water to remove excess salt

Squeeze out any excess moisture using your hands or a clean kitchen towel.

Combine All Ingredients: In a separate mixing bowl, combine the papaya, garlic, onion, carrots, raisins, bell peppers, and whole peppercorns.

Mix everything together until evenly distributed.

Add the Brine: In a saucepan, heat vinegar and sugar over medium heat until the sugar completely dissolves, stirring occasionally.

Once the sugar has dissolved, pour the hot brine over the papaya mixture in the bowl.

Stir well to ensure all the ingredients are coated with the brine.

Store in a Jar: Transfer the Atchara mixture into clean, sterilized jars, pressing down gently to remove any air bubbles. Seal the jars tightly with lids and store them in the refrigerator for at least 24 hours to allow the flavors to develop before serving.