Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 50596 times
Bored of serving kachoris and samosas with the same old green chutney and sweet chutney? Try your hand at making Raw Papaya Chutney, a tongue-tickling Gujarati accompaniment.
Here, grated raw papaya is cooked with a traditional tempering of mustard, curry leaves, green chillies and other ingredients, which give the chutney a superb flavour and aroma.
This chutney tastes great with snacks like kachoris and samosas. It must be consumed on the same day it is prepared and cannot be preserved.
You can also try other Gujarati accompaniments perk up your meal like Masala Mogri , Raiwala Marcha , Onion and Raw Mango Chunda and Gajar Marcha Nu Sambhaariyu .
- Heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds.
- Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute.
- Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes , while stirring occasionally.
- Serve with samosa and kachoris.
Nutrient values (Abbrv) per tbsp
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