This Gujarati raw papaya chutney also known as papaya sambharo is crunchy and spiced chutney made from raw unripe papaya. Usually served with fafda.

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.