Papaya Chutney | Papaya Sambharo
Gujarati raw papaya chutney, also referred to as papaya sambharo, is a crisp and flavorful condiment crafted from green, unripe papaya. It is typically paired with fafda for a delightful combination of textures and spices.
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
Instructions
Grating Papaya
- Rinse and peel 1 small unripe papaya.
- Cut the papaya in two parts.
- 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.
- 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
- Heat ½ tablespoon oil in a pan and add ½ teaspoon mustard seeds. Keep the flame to a low or medium-low.
- Fry till the mustard seeds crackle and splutter.
- 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.
- Sauté till the green chilies get slightly crisp with a few blisters.
- Then add the grated papaya and ¼ teaspoon turmeric powder. mix well.
- Then add ¼ teaspoon sugar and salt as per taste. mix very well.
- Stirring often sauté the chutney mixture for 3 to 4 minutes on a low flame.
- Lastly add ¼ teaspoon lemon juice. Mix very well.
- Serve raw papaya chutney with fafda, khaman dhokla, methi na gota, gathiya, methi thepla, lauki thepla, mooli thepla, plain paratha or dal-rice.
Nutrition
Calories: 37kcalCarbohydrates: 5gFat: 1gSodium: 63mgPotassium: 65mgFiber: 1gSugar: 3gVitamin A: 405IUVitamin C: 56mgCalcium: 14mgIron: 1mg
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