Dish of Green Papaya Chutney
(click to enlarge)

Green Papaya Chutney


India, Gujarat   -   Papaya Sambharo Raw Papaya Chutney
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cup
**
35 min
Yes		 This chutney is popular in Gujarat, northwestern India, though it's not purely Sattvic - see Comments. This is Sometimes called "plastic chutney", due to appearance of the papaya strips,

8
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1
1/2
1/2
1/8
1/4
1/2
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2
3
2
oz
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t
t
t
t
t
---
t
T
t
Papaya, unripe (1)  
-- Seasonings
Serrano Chili (2)
Cumin Seed
Mustard Seed (3)
Asafoetida (4)
Salt
Sugar
------------
Oil
Water
Lemon Juice
Prep   -   (20 min)
  1. Peel PAPAYA with a vegetable peeler and discard the peel. Continue to peel into thin strips all the way down to, but not into, the seed cavity. Cut into lengths of about 1-1/2 inch.
  2. Cap the CHILI and chop very fine. Core the chili before chopping if you want a mild chutney.
  3. Mix Cumin Seeds and Mustard Seeds.
  4. Squeeze LEMON JUICE.
Run   -   (15 min + cooling time)
  1. In a sauté pan (2 qt), heat 2 t Oil over fairly high flame. Stir in Cumin Seed mix. Fry stirring over fairly high heat until Mustard Seeds start to pop.
  2. Stir in Asafoetida for a second, then stir in Chili for about 10 seconds.
  3. Stir in Papaya strips and Salt. Fry stirring for about 2 minutes, then turn the flame to low, sprinkle in 3 T Water, cover and let simmer until the Papaya strips soften and turn translucent, about 8 minutes.
  4. Sprinkle in Sugar. Turn to high flame and stir Lemon Juice for about 30 seconds and take off the heat.
  5. Let cool to room temperature for serving. Refrigerated, it'll keep about 3 days.
NOTES:

  1. Papaya, Unripe:

      This needs to be a truly unripe papaya with both flesh and seeds white - about 1/2 a Papaya. My local Philippine market sells them cut in half so you can examine their unripeness. For details see our Papayas page.

  2. Serrano Chili:

      Properly hot green Indian chilis are not available in most of North America, so Serranos are used as a substitute. They are fleshier and have more flavor, but nobody seems to be complaining. A whole Serrano will make this chutney satisfyingly hot by Southern California standards, but if you are uncertain, core the Chili before chopping. For details see our Indian Chilis page.

  3. Mustard Seeds:

      In India Black Mustard Seeds are always used, but yellow seeds will work if you don't have the black.

  4. Asafoetida:

      [Hing (India)]   This resin fills the flavor gap left by onions and garlic being forbidden in Sattvic cuisines.   Caution: Asafoetida comes in two forms. This recipe presumes pure powdered resin. If using the "Hing Powder" most available in Indian markets, use about three times as much. For details see our Asafoetida page.

  5. Comments:

      To make this chutney fully Sattvic (pure, moderate, etc.), you would have to use Gur or Jaggery (unrefined sugars) and skip the Chili - but chilis are practically the whole point of chutneys. Many people in Gujarat appreciate this chutney as a relief to overly sweet and overly starchy foods found in the region. Raw Papaya Chutney is also made in Bengal, but much differently - no chilis or mustard seeds, but raisins and lots and lots of sugar - which certainly keeps it off my menu.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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