How to make Papaya Chutney
- In a pan over medium heat, add oil. When the oil has heated a little, splutter mustard seeds and add asafetida.
- 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.
- 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.
- Transfer the papaya chutney to a serving bowl and enjoy!
- 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.