link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: PAPAYA CHUTNEY

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Monday, August 13, 2007



This is a Gujarati delicacy, Being a South- Indian and staying in a predominantly Gujarati area introduced me to the finer side of the Gujarati cuisine. I still remember how I used to freak on the Papaya chutney available from the Kothari Nivas Farsan Mart at Mulund, Mumbai. Usually given with Fafda/Papdi, a Gujrati breakfast item. Iam sure if you try this chutney once you will be hooked onto it. The raw papaya can be either grated or sliced into paper thin slices (like the Kothari Nivas ones)


1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste


Heat oil, add the mustard seeds and cumin seeds, add asafoetida, allow the seeds to splutter.Add green chillies, stir till slightly fried or change colour, Add the grated/sliced papaya. Add salt and sugar and mix well. Remove from fire. In the end add lemon juice and finely chopped Coriander leaves. Cool, serve with papdi.

Tip : In case you make Khaman Dhokla u can add all the crumbs of the Khaman Dhokla or also the Khaman dhokla stuck to the plates of the dhokla maker or steamer to this chutney. It gives a great taste.

Shelflife: 1 day refrigerated

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