Simple, practical, and full of everyday flavour, Papaya Chutney | Papaya Sambharo is a vegan, vegetarian Gujarati side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 5
  • Category: Side Dish
  • Cuisine: Gujarati

Ingredients

  • 1.25 cups tightly packed grated papaya (or 1 small papaya)
  • ½ tablespoon oil ((peanut or sunflower oil))
  • ½ teaspoon mustard seeds
  • 2 to 3 green chilies (- sliced in large pieces or kept whole)
  • 7 to 8 curry leaves
  • 1 pinch asafoetida ((hing))
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon sugar (or add as required)
  • ¼ teaspoon lemon juice (or add as required)

Method

grating papaya

  1. Rinse and peel 1 small unripe papaya.
  2. Cut the papaya in two parts.
  3. Scrape of the tiny seeds and pith with a sharp spoon or a knife. The seeds and pith have to be removed well or else it might make papaya chutney bitter.
  4. Now grate each papaya halve. You can use a hand held grater or grate in a food processor. You will need 1.25 cups tightly packed grated papaya. Keep grated papaya aside.

making papaya chutney

  1. Heat ½ tablespoon oil in a pan and add ½ teaspoon mustard seeds. Keep the flame to a low or medium-low.
  2. Fry till the mustard seeds crackle and splutter.
  3. Then add 2 to 3 green chilies (sliced in large pieces or kept whole), 7 to 8 curry leaves and 1 pinch asafoetida (hing). Curry leaves can be chopped or kept whole.
  4. Sauté till the green chilies get slightly crisp with a few blisters.
  5. Then add the grated papaya and ¼ teaspoon turmeric powder. mix well.
  6. Then add ¼ teaspoon sugar and salt as per taste. mix very well.
  7. Stirring often sauté the chutney mixture for 3 to 4 minutes on a low flame.
  8. Lastly add ¼ teaspoon lemon juice. Mix very well.
  9. Serve raw papaya chutney with fafda, khaman dhokla, methi na gota, gathiya, methi thepla, lauki thepla, mooli thepla, plain paratha or dal-rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.