Papaya Chutney | Papaya Sambharo

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.