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Papaya Chutney

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Papaya Chutney

Features:
  • Veg
Cuisine:
  • 15 mins
  • Serves 4
  • Easy

Ingredients

How to make Papaya Chutney

  1. In a pan over medium heat, add oil. When the oil has heated a little, splutter mustard seeds and add asafetida.
  2. Add chopped green chilies and sauté for 30 seconds, followed by grated papaya and a pinch of salt. Stir to combine and let cook for 2 to 3 minutes.
  3. Add a splash of water and turmeric powder and mix again. Turn the heat to low and cook covered for 4 to 5 minutes (the papaya should be tender). Keep stirring occasionally to prevent the papaya from sticking to the pan.
  4. Transfer the papaya chutney to a serving bowl and enjoy!

Trivia

  • Papaya is native to Mexico and Central America, but now it has started growing in many tropical regions.
  • Papayas are divided into 2 categories, the Mexican and the Hawaiian.
  • Unripe papaya (the green one) contains an enzyme called papain that is known to be a meat tenderizer.
  • The Food and Agriculture Organization of the United Nations (FAO) states that India produces the most papayas all around the world.
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